Description
Fudgy gluten-free chocolate cookies with oreos and TWO kinds of chocolate chips!
Ingredients
Scale
For The Cookies:
- 10 Tablespoons butter, softened
- 1/2 cup (100 grams) packed brown sugar,
- 1/2 cup (100 grams) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3 Tablespoons milk, room temperature
- 1 cup (120 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 2/3 cup (55 grams) unsweetened cocoa powder (regular, NOT dutch-processed/alkalized)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 gluten-free Oreo cookies, roughly chopped
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips or dark chocolate chips
Optional, For Topping:
- 2–4 additional gluten-free Oreo cookies, roughly chopped
- 2 Tablespoons white chocolate chips
- 2 Tablespoons semisweet or dark chocolate chips
Instructions
- Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Chop Oreos. If you haven’t already, roughly chop 8 gluten-free Oreo cookies and set aside to mix into the cookies. Chop another 2-4 Oreos to garnish the tops of the cookies, as desired. (I recommend it!)
- Cream Butter & Sugars. In a large bowl or stand mixer, cream butter, brown sugar and sugar for 2-3 minutes or until smooth, light, and fluffy. Stop the mixer.
- Add Egg, Vanilla & Milk. Scrape down the sides of the mixer, then turn it back on and mix in egg until fully incorporated. Then, add the vanilla. Stream in the milk. The mixture will likely look a little curdled at this point. (No worries!)
- Mix In The Dry Ingredients. Scrape down the sides of the mixer again and add gluten-free flour, cocoa powder, baking soda, and salt. Pulse a few times to avoid dry ingredients flying everywhere, then mix until JUST combined. (The dough should look like thick brownie batter.)
- Add Chocolate Chips & Oreos. Pour in the chocolate chips, white chocolate chips, and chopped gluten-free Oreos. Stir to incorporate the mix-ins evenly.
- Scoop & Bake. Use a 1/4 cup scoop (I use an ice cream scoop) to scoop 6 balls of cookie dough onto the prepared pan. Bake one batch at a time at 350 degrees for 9=10 minutes, or until the edges are set and the centers look just underdone.
- Shape & Make Pretty! Immediately after you remove the cookies from the oven, use a large round cookie cutter to gently coax the hot cookies into perfect circles, and garnish the cookies with a few chocolate chips, white chocolate chips, and some of the remaining chopped Oreo cookies.
- Cool Completely. Let the cookies cool 4-5 minutes on the baking sheet before transferring to a wire rack to cool completely. Scoop remaining 4-5 cookie dough balls and repeat the baking process.
Notes
*If you like, you can use a large cookie scoop and reduce the baking time to 7-9 minutes for smaller cookies.
- Prep Time: 20 minutes
- Cook Time: 10
- Category: Dessert
- Method: Oven
- Cuisine: American
