Chocolate Cookies & Cream Cookies

Ingredients

• 1 stick (113 grams) unsalted butter
• 1 cup (200 grams) light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk, (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (143 grams) all-purpose flour
• 1/2 cup (43 grams) Dutch-process cocoa powder
• 1 tablespoon (5 grams) black cocoa powder*
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/3 cup (51 grams) white chocolate chips
• 1/2 cup (85 grams) semisweet chocolate chips, (plus more for topping)
• 11 (127 grams) chocolate sandwich cookies, (coarsely chopped)
• Flaky sea salt, for finishing, (optional)

Steps

1. 1

   In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.

2. 2

   Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powders, baking soda, and salt. Fold in white chocolate chips, semisweet chocolate chips, and three-quarters of the chopped cookies with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it sits.

3. 3

   Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Dot with the remaining chopped cookies and additional chocolate chips.

4. 4

   Wrap the dough well in plastic and refrigerate at least 20 minutes, or until firm, or up to 72 hours.

5. 5

   Preheat the oven to 400°F.

6. 6

   After chilling, arrange the dough balls 2 to 3 inches apart on parchment-lined baking sheets.

7. 7

   Bake for about 7 to 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.

8. 8

   Cookies can be stored in an airtight container at room temperature for up to 3 days.