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Mega Cookie~N~Creme Ready in 22 min · Yield 6 GIANT COOKIES
The cornstarch in the dough keeps these giants chewy instead of cakey, and the extra egg yolk makes them tender without spreading all over the pan. Keep your dough balls loose and puffy when you scoop them, not squeezed tight, so they bake up thick and fudgy in the center.
Mega Cookie~N~Creme Print / PDF Cook mode
Yield: 6 GIANT COOKIES Prep: 10 min Cook: 12 min Total: 22 min
Skills you’ll practice: Baking
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1 Preheat your oven to 375 degrees. Line 2 cookie sheets with parchment paper. 2 In a medium bowl whisk together; 2 and 1/4 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1 and 1/2 teaspoons of corn starch. Set aside. 3 In your stand mixer bowl, or in a separate bowl, mix 1 and 1/2 sticks of melted butter, 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 2 teaspoons of vanilla, 1 egg, plus an extra egg yolk. 4 Once combined stir the dry ingredients into the wet a little at a time in your stand mixer using the paddle attachment or with a hand mixer, until just combined. 5 In a small zip lock bag, seal in 15 Oreo cookies. Use a rolling pin, hammer, whatever you have on hand to crush into medium sized oreo crumbles. You do not want dust, chunks are good! On a cutting board, chop half of your Hershey's cookie and creme bar into small pieces. Pour the Oreo crumbles, Hershey's bar pieces, and 1/2 cup of Ghirardelli white chocolate chips into the dough. Mix until combined on stand mixer or by hand. I find the stand mixer is easier! 6 Use a large ice-cream scoop to scoop 6 large heaping dough balls. DO NOT roll around or squeeze to make a firm dough ball. A loose packed ball is what you are looking for. Refer to picture. 7 Place 3 dough balls per cookie sheet. Bake 12 minutes exact. When you take them hot out of the oven, top with Oreo crumbles and 1 Hershey square. ENJOY (: Your turn
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