Bakery Style Cookies and Cream Cookies

Bakery Style Cookies and Cream Cookies

These cookies and cream cookies are big, chunky cookies inspired by Levain Bakery in New York City. They're extra thick, slightly gooey in the middle and loaded with Oreos and white chocolate.

Prep Time20

Cook Time14

Chilling2

Total Time3

Course: Dessert

Cuisine: American

Keyword: Bakery Cookies and Cream Cookies, Cookies and Cream Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

2 cups all-purpose flour (250 grams or 8½ ounces)
1⅔ cups cake flour (188 grams or 6⅔ ounces) not self rising, sifted
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (226 grams or 8 ounces) cold, cut into cubes
1 cup brown sugar (210 grams or 7½ ounces) light or dark, I used light
3/4 cup granulated sugar (150 grams or 5¼ ounces)
2 large eggs
2 teaspoons vanilla extract
16 Oreo cookies chopped - each should be in about 5 pieces
1 cup white chocolate chips (170 grams or 6 ounces)

Instructions

In a large bowl, sift together the flour, cake flour, baking powder, baking soda and salt. Whisk together. Set aside.
In a separate large bowl or the bowl of a stand mixer, beat together the cubed butter, brown sugar and granulated sugar until combined and no lumps of butter remain. If you only have a hand mixer, this will take some time.
Mix the eggs and vanilla into the butter mixture.
With the mixer on a low speed, beat the flour mixture into the butter mixture about ½ at a time. The dough will be thick. If you squeeze the dough between your fingers and it sticks to them, mix in 1 more tablespoon of flour.
Mix in the chopped Oreos and chocolate chips. Ensure that the Oreos are chopped into at least quarters or fifths. If you have Oreo pieces that are too large, the cookies won't bake into nicely formed round cookies.
Form the dough into balls with about ¼ cup of dough each. I weigh my cookies for the most accurate results. Each cookie weighed about 3½ ounces or 100 grams.
Place the dough balls in a freezer bag. Freeze for at least 2 hours or up to 2 months.
When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment or baking mats. Place the cookie dough balls (still frozen) at least 2½ inches (6 cm) apart on the lined cookie sheets.
Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 13-15 minutes, or until the tops look set and just starting to turn golden. If the cookies aren't spreading enough for your liking, you can press them down slightly before baking.
Cool the cookies on the cookie tray. For perfectly round cookies, when the cookies come out of the oven take a large, round biscuit cutter or a large cup or mug. Place it around the outside of the cookie (still warm on the cookie tray). Then gently make a circular motion with the biscuit cutter around the cookie. Note - you are not cutting the cookie into a round shape - simply using the shape of the biscuit cutter/cup to mold the edges of the warm cookie into a circular shape.

Notes

Flour: Measure properly, or the cookies will become dry, flavorless and too thick.
Cake Flour: Do not use self-rising cake flour. If you do not have cake flour, measure out an extra 1 1/4 (156 grams) cup all purpose flour. Add in 1/3 cup (40 grams) cornstarch (AKA cornflour in the UK). Sift together 3 times before using in the recipe.
Nutrition: Details are an estimate only based on 1 cookie, assuming the recipe yields 15 uniform cookies.
Storage: Store in an airtight container at room temperature for up to 4 days. Fresh cookies are always best. Baked and fully cooled cookies can be wrapped tightly and placed in a freezer bag or freezer container. Always thaw in the fridge, then bring to room temperature before enjoying.

Nutrition