Ingredients
- 1 Stick Salted Butter 113 Grams
- 1/2 Cup Granulated Sugar 100 Grams
- 1 Cup Brown Sugar 213 Grams
- 1 Egg
- 1 Egg Yolk
- 2 Tsp Vanilla Extract
- 2 1/2 Cups All Purpose Flour (Plus 2-3 Tbsp) 323 Grams
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 2 Tsp Lorann Oil's Blue Gel Food Coloring
- 1/2 Cup Chocolate Chips
- 1/2 Cup White Chocolate Chips
- 5 Oreos
- 1 1/2 Pack Mini Chips Ahoy
Instructions
- Preheat oven to 400°F
- Whisk together flour, corn starch, baking soda, and salt in a separate bowl.
- Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on high for 1 min. Scrape sides, and mix again for another 30 seconds.
- Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Add vanilla extract, egg, and egg yolk until just combined. (don't overmix!)
- Start adding flour mixture in increments on low until just combined.
- Now, add the blue gel food coloring on low until the color is evenly distributed.
- Add chocolate chips, and white chocolate chips. (save a few to push on top of each cookie before baking if you'd like!)
- Add 3 Oreos (Use the remaining 2 Oreos to add on the tops for presentation) and 1 pack of Mini Chips Ahoy and pulse mixer until add-ins are distributed.
- Roll each cookie and place on a lined baking sheet. These cookies weighed about 165 grams each (6 oz) and I was able to form 6 giant cookies!
- Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion! Since this recipe uses Oreos and Chips Ahoy, you will need to sub these cookies for the gluten-free version if you are wanting to make this recipe completely gluten-free. Before baking, press any add-ons on the top of the cookie dough mounds for presentation. I like breaking the mini chips-ahoy in half, and pressing into the top.