Baking Afternoon: Nestle Toll House Easy Double Chocolate Chip Brownies and OREO-Stuffed Chocolate Chip Cookies

Ever since I've become an official bum (after the boards), I've started baking again. What else is there to do when you're stuck at home?


Two weeks ago, I was craving for some brownies. My GIANT pack ( and I mean giant at  72 ounces) of Nestle Toll House Chocolate Chips had a lot of recipes on the back and it had a brownie recipe aptly called Easy Double Chocolate Chip Brownies which included melting the chips instead of using cocoa powder and(!) adding more chocolate chips to the batter. Now that's a brownie!

The result was chocolate heaven! It was moist and fudgy, and the burst of chocolate per bite was a chocolate lover's dream! I realized I put a little too much chocolate chips and should lessen them the next time I make this recipe. Yes, it is a bit too much even for a chocoholic (me!). I should also buy the Baker’s Edge Baking Pan i first mentioned in my older brownie post. Chocolate and chewy-crunchy edges are the perfect match, right? 

Hello Brownies!

The Baker's Edge Pan

The brownies live up to their name as they're so easy breezy to make. I was still bitin and wanted to make more so I tried to look for more recipes that used chocolate chips and basic ingredients but wasn't the usual chocolate chip cookie. I use Epicurious on my iPhone to search for recipes because it's so convenient and I came upon an ingenious recipe! It was Oreo-stuffed chocolate chip cookies! And all I could think was, "Where was I when people discovered this?". Haha! It's like a wicked Oreo or fried Oreo, however you called it, but it's baked (not fried!) and packed with a lot more calories and chocolate goodness! And it was fate because I had a huge box of Oreos in the pantry. I Googled more on the recipe to find if there were other variations but they were pretty much the same. Here's the recipe I used. 

Oreo Stuffed Chocolate Chip Cookies

recipe from Jenny of Picky Palate

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE cookies. 

Baker's math : Chocolate chip dough + Oreos = ?

It's a very hands-on recipe where you get to cover the Oreo cookie with dough. What I did was keep the dough in the freezer every time I didn't need it so it wouldn't be so soft when I had to wrap the Oreos with it. I was scared my cookies wouldn't turn out perfect but I was glad the dough didn't run off and baked beautifully. 

How to explain the taste? It's like a Fried Oreo but better. Jenny actually recommends using Double Stuffed Oreos, which will probably result to a much sweeter cookie. I don't think I can take eating that much calories though! With one cookie, I'm already eating 2 chocolate chip cookies and 1 Oreo! It's great to eat warm and a la mode. 

The Final Products. Ta-dah!

I can't say which I loved better; being a chocoholic, I prefer the brownies while my Oreo-loving sibs loved the cookies. But overall, it was a successful bake. Today is another baking afternoon. I shall update you about it sooner! For the mean time, you can read all things brownie in my older post, here.