Dirty Chocolate Cookies Recipes

DIRTY CHOCOLATE CHIP COOKIES

Steps:

• Coarsely chop 12 Oreo cookies and set aside. Reserve the remaining 12 for later use.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the eggs, vanilla, baking soda and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Mix in the chocolate chips and coarsely chopped Oreo cookies.
• Chill the dough for 2 hours or overnight.
• When you're ready to bake the cookies preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
• Separate the remaining Oreo cookies and scrape the cream filling from the cookie and discard. Place only the cookies in a food processor or blender and blend until they are a fine crumb. Place the cookie crumbs in a shallow bowl and set aside.
• Remove the cookie dough from the refrigerator and roll the dough into 2 tablespoon sized balls.
• Next roll each cookie dough ball into the Oreo crumbs.
• Place the cookie dough balls on the baking sheet 2 inches apart.
• Bake cookies 10-12 minutes until the edges are lightly golden.

DIRTY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F.
• 2. Remove cream from 6-8 Oreos and put cream in a small bowl. Crush the cookies to a fine powder and put in a separate bowl and set aside.
• 3. Take remainder 4-6 Oreos and chop or break them up into small pieces about the size of the chocolate chips or slightly bigger and set aside.
• 4. Combine flour, baking soda, baking powder and salt in a medium bowl.
• 5. Beat butter, brown sugar, milk, reserved Oreo cream and vanilla in large mixer bowl until creamy.
• 6. Beat egg into sugar mixture.
• 7. Gradually mix in flour mixture.
• 8. Stir in chocolate chips and chopped Oreos.
• 9. Spoon the dough into your preferred cookie-sized balls and roll the balls in the Oreo dust until completely covered. On an ungreased cookie sheet or lined with parchment paper, place the cookies about 1 1/2-2 inches apart.
• 10. Bake for 10 minutes or until golden brown.
• 11. Let cool for about 2 minutes. Enjoy!

TINY, SALTY, CHOCOLATY COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
• Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
• Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
• Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.