There are cookies, and then there are theseeeee cookies hehehe. On one side, you’ve got this deeply rich, almost brooding dark chocolate dough, packed with cocoa, dark chocolate chunks, and crushed Oreo cookies. On the other, a creamy, vanilla-scented white chocolate dough with caramelized hazelnuts tucked in for that bitter sweet crunch. I think together, they make one of the most satisfying, show-stopping cookies you can pull out of your oven, and honestly, the only hard part is waiting for them to chill.
This is a slice-and-bake cookie recipe, which means you do most of the work ahead of time, which makes it absolutely perfect when you’re planning for a party or just want to have cookie dough ready and waiting in the fridge/freezer for whenever the craving hits. You mix the dough, shape it into little logs wrapped in plastic wrap, pop them in the fridge, and then slice and bake them whenever you need. It really is that simple, and the result is so good it’s almost unfair.
This is the original recipe as made for the first time. I doubled it for a party and let me tell you, it turned out a whole lot of cookies. The recipe itself is a dream to scale up, and the cookies disappeared faster than I’d like to admit. Let’s check the recipe!
Black and White Chocolate Chunk Cookies with Caramelized Hazelnuts and Oreos
I know it seems complicated, but it's a pretty easy cookie recipe, you just have to make 2 doughs and mold them, trust me ;D The end result is totally worth it! ;D
Ingredients
- Flour – 290g
- Baking Powder – 5g (1 teaspoon)
- Butter – 130g
- Sugar – 30g
- Brown Sugar – 160g
- Milk – 10ml
- Vanilla – 5ml (1 teaspoon extract)
- Egg – 1
- Egg Yolk – 1
- Cocoa – 60g
- Dark Chocolate – 50g
- White Chocolate – 50g
- Oreo Cookies – 100g
- Caramelized Hazelnuts – 150g
Directions
- In a bowl, combine the sugars and room temperature butter, whisking until smooth.
- In a separate bowl, add the milk, egg, egg yolk, and extract, mix well and then add the sugar and butter mixture, again mixing well until smooth.
- Sift the flour and baking powder together and mix well with a wooden spoon.
- Divide the dough into two parts. To one part, add the cocoa, the dark chocolate in small pieces, and the crushed Oreo cookies (remove the white cream).
- To the other part, add the chopped white chocolate and the caramelized hazelnuts.
- Now, cut a large square of plastic wrap and place a short layer of chocolate dough on it, followed by a layer of white dough. Using the plastic wrap, shape the dough into a sausage shape (I chose a rectangular shape, but it’s your choice). Repeat until you have no more dough.
- Refrigerate for 1 hour or up to 3 or 4 days until ready to make the cookies (you can also freeze for a month and then unfreeze in the fridge when you want some cookies).
- When the time comes, preheat the oven to 190ºC (375ºF) and prepare a baking sheet with parchment paper.
- Remove one of the rolls from the freezer and remove the cling film, then cut slices and arrange them on the baking sheet.
- Bake for about 14 to 16 minutes, they cook quickly. Then remove and let them cool completely on a wire rack. Repeat until all the dough is used.
- And that’s it, they’re ready to serve!!! 😀 Enjoy!
This is a fantastic recipe that you can really make your own. I used caramelized hazelnuts and Oreo cookies alongside the dark and white chocolates, but if you’d rather keep it simpler, you can absolutely skip the extras and just use the chocolates, simply double or triple the amount of chocolate chips to compensate. Just try to keep the same overall proportions of fillings so the balance of the dough stays right.
As mentioned, I made a double batch for a party, and it was sooo many cookies, in the best possible way. This recipe is easy to double or triple depending on the occasion, it scales beautifully. I also shaped mine more square and rectangular just for a change of pace, but you can make them round or really any shape you like. Just mold the log into whatever shape you want before chilling, and the slices will follow suit.
As with all cookies, make sure your butter is properly at room temperature before starting, it makes a real difference in how smoothly the dough comes together.
Don’t overbake these! They’ll still feel a little soft when they come out of the oven. That’s normal. They firm up as they cool, and that’s exactly where you want them.
If you can’t find caramelized hazelnuts, you can caramelize hazelnuts yourself in a frying pan with sugar and crushed hazelnuts, or just use crushed hazelnuts or any nut you like.
This recipe for Black and White Chocolate Chunk Cookies with Caramelized Hazelnuts and Oreos was originally created on BakeAfter.com. Esta receita de Biscoitos de Chocolate Preto e Branco foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 603 calories; 32 g fat; 70 g carbohydrates; 8.4 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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