The cookie recipe below is truly heaven on earth and everyone I’ve made it for has asked for the recipe. My husband says these are the best cookies he has ever had. This recipe was inspired by three of my favorite cookie recipes. Claire Saffitz’s Dessert Person taught me so much about baking. I think my baking went from a 7/10 to a 9/10 from everything I learned in that cookbook. One of the skills it taught me was browning butter and how much it elevates baking. I’d say in about half of the desserts I make now, I brown the butter the recipe calls for. It adds so much dimension in flavor.
Laura In The Kitchen’s Ultimate Chocolate Chip Cookie recipe calls for Instant Vanilla Pudding Mix which I now use in almost every cookie recipe I make. It doesn’t impact the flavor as much as it impacts the texture of cookies. By adding instant vanilla pudding mix, you get a gooey cookie on the inside but the bottoms and edges get the delicious, crunchy, golden brown color. As someone that bakes at a high altitude, this has made the biggest difference in the shape of my cookies. It’s difficult to bake a cookie at my altitude (4,984 ft) without it coming out flat. The pudding mix really helps the cookie maintain some height.
Lastly, this recipe was also inspired by Stephanie’s Sweet Treats Oreo Chocolate Chip Cookie recipe. This recipe is really unique because it calls for finely blended oreos that act almost as part of the flour. It’s creates and over the top decadent cookie.
2 Cups All Purpose Flour
1/2 Cup Finely Blended Oreo Crumbs
3/4 Cup Brown Sugar
1/3 Cup White Granulated Sugar
1/4 Cup Instant Vanilla Pudding Mix
1 tsp Baking Soda
1/2 tsp Salt
2 Sticks Unsalted Buter
2 Eggs, Room Temperature
2 tsp Vanilla Extract
3/4 Cup Oreo Pieces
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup White Chocolate Chips
Set aside a medium, heat proof bowl filled halfway with ice. In a small saucepan, melt the 2 sticks of unsalted butter over medium low to medium heat. Use a heat proof spatula to stir constantly, scraping the sides and bottom of pan while stirring. The butter will begin to foam and you will see the fat solids begin to separate. The fat solids will begin to turn a caramel color and the butter will start to smell nutty, that’s when you know the butter has browned (this will take about 6 to 8 minutes). Remove from heat immediately and place in the bowl of ice to cool to room temperature.
Once the butter has reached room temperature (it doesn’t need to completely solidify again), use a stand mixer with paddle attachment on medium speed to cream the butter with 3/4 cup brown sugar and 1/3 cup granulated sugar (this will take about a minute). Add the 2 eggs and 2 tsp vanilla extract and continue to blend for another couple of minutes.
Use a food processor to finely blend Oreos. This will take about 5 to 7 Oreos to make 1/2 cup. In a bowl, mix together the 1/2 cup of finely blended Oreos, 2 cups all purpose flour, 1/4 cup instant vanilla pudding mix, 1 tsp baking soda, and 1/2 tsp salt. Slowly add the dry ingredients to the wet ingredients in the stand mixer and blend until well combined. Mix in the 3/4 cup Oreo pieces, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips.
Use a 2-ounce cookie scoop to form the cookie dough into balls and place on a baking sheet. Cover the baking sheet and refrigerate for 1 hour up to 24 hours.
Preheat oven to 375 degrees Fahrenheit and remove the baking sheet from the refrigerator. Bake for 12 to 15 minutes. Allow the cookies to cool on a wire rack before serving.
The brown butter can be made the day before and cooled in the regrigerator.
If you want extra decadent cookies, you can also scrape out the inside of 1 vanilla bean pod and add.
I always like to have cookie dough in the freezer, for freshly baked cookies at any time. I put the cookie dough into a freezer safe zip lock bag after it has cooled in the refrigerator.