Dirty Chocolate Chip Cookies Recipes

DIRTY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, cream the butter and sugar and then add the egg and vanilla. Mix well.
• Add the flour, sifted cocoa, baking soda and baking powder together. Sift as needed.
• Add the flour mixture to the sugar mixture and stir. (Can also use a hand held mixer) It will be a dry mixture.
• Scoop out the dough onto a parchment lined baking sheet. Cookies will spread, so be sure to place them at least 2 inches apart. (I used a measuring scoop that holds about 2 1/2 tablespoons of batter.)
• Place some sugar in a small bowl or plate and dip the bottom of a glass into the sugar and press the cookie down. (I sprayed the glass with non-stick spray the first time, you only need to spray it once.)
• Bake 8-10 minutes or until tops are just dry. Let cool on pan for a few minutes so that you can move them to a cooling rack without breaking them.
• In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.
• Spread over cookie using an offset spatula or butter knife.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
• Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

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!

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.