Today I have not one, but two different Cookies for you. My aim was to create Cookies and Cream Cookies, bursting with Oreo flavour, but I wasn’t sure how to go about it. So today I have for you two of my attempts. Although these cookies look, taste and feel very different, they’re actually just the same cookie with a few additional ingredient changed. I find it fascinating that by changing just one or two things, you can alter the outcome of a recipe so much. I can’t decide which version I prefer, so I’m leaving it up to you to decide.
One version is a simple cookie recipe, filled with bits of Hershey’s Cookies and Cream chocolate and milk chocolate chips. The other one has big white chocolate chip chunks, chocolate chips and hunks of Oreo cookies chopped straight into the dough. One spread in the oven to a soft, chewy cookie. The other stayed rounded, and chunky, held up by the Oreo cookies hidden within it. The first version is defiantly more subtle. It look more like a cookie should look, and is essentially a chocolate chip cookie with a hint of cookies and cream. The second version is unapologetic. It’s a big, fat hit of Oreo and chocolate. It’s certainly the less attractive off the two, the black Oreo cookies staining the dough to a murky colour, but it has a lot of texture and flavour inside it’s ugly exterior. If I was forced to choose between them, I think I’d probably opt for Version 2, my little ugly duckling of a cookie, but I might still change my mind.
Which version do you prefer? Which recipe would you rather make?
Cookies and Cream Cookies, two ways
140g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp cornflour
120g Hershey’s Cookies and Cream Chocolate, roughly chopped into chunks
50g Milk chocolate chips
or Version 2
150g Oreo Cookies, roughly chopped
50g milk chocolate chips
100g white chocolate, roughly chopped
Cream together the butter and sugar. Beat in the egg.
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and corn flour. Add to the wet ingredients and mix until well combined. If you’re making version 1, add the Hershey chunks and the chocolate chips. If you’re making version 2, add the Oreo chunks, white chocolate and milk chocolate chips.
Wrap the dough in cling-film and put in the fridge for an hour.
Once chilled, roll the dough into golf ball sized balls, and bake for about 15 minutes, or until golden on top. Version one, will spread in the oven and need to be taken out when the tops are still slightly puffy. Version two will crack slightly on top.