Cookies & Cream New York Cookies
Thick, chewy, and packed with Oreo chunks and a gooey white chocolate center – these bakery-style cookies are pure perfection.
INGREDIENTS
For the cookie dough
- 230 g Cold, chopped butter
- 160 g Light brown sugar
- 160 g Caster sugar
- 300 g Plain flour
- 130 g Self-raising flour
- 70 g Black cocoa powder
- 1 tsp Sea salt
- 2 tsp Baking powder
- 2 large Eggs
- 1 extra Egg yolk
- 300 g White chocolate chips
- 100 g Dark chocolate chips (54%)
- 50 g Crushed Oreo crumbs
For the filling & coating
- 12 tbsp White chocolate spread
- 50 g Crushed Oreo cookies (for rolling)
INSTRUCTIONS
- Scoop 12 blobs of white chocolate spread (about 1 tbsp each). Freeze on a parchment-lined tray for at least 30 minutes (preferably overnight).
- In a bowl, whisk together flour, self-raising flour, black cocoa, salt, and baking powder.
- In another bowl, lightly whisk 2 whole eggs + 1 yolk. Set aside.
- In a stand mixer, combine cold chopped butter, brown sugar, and caster sugar. Mix on low until chunky (1-2 min). Do not overmix.
- Add white chocolate chips, dark chocolate chips, and 50g crushed Oreo crumbs. Mix briefly.
- Add dry ingredients. Mix until texture is sandy (like wet sand).
- Add whisked eggs. Mix just until dough comes together. Do not overmix.
- Portion dough into 125g balls. Do not roll smooth – keep craggy.
- Press a frozen white chocolate blob into the center of each dough ball. Seal edges gently.
- Roll each filled dough ball in extra Oreo crumbs (50g).
- Freeze dough balls on a tray for at least 4 hours (ideally overnight).
- Preheat oven to 190°C (375°F) fan. Place frozen dough on baking sheet, spaced apart. Bake for 16 minutes. Do not open oven.
- Cool on baking sheet for 10-15 minutes before transferring to a wire rack.
NOTES
Don't overmix the dough – overmixing leads to tough cookies. Keep the mixture rough and uneven.
Freeze dough balls for at least 4 hours (preferably overnight) before baking.
Store baked cookies in an airtight container for up to 5 days.