Ingredients:

  • 226g Unsalted Butter, slightly softened
  • 113g Full-fat Cream Cheese, brick style
  • 200g Light Brown Sugar, packed
  • 100g Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 375g All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 tbsp Cornstarch
  • 2 cups Oreo cookies, coarsely chopped
  • 255g White Chocolate Chips

Instructions:

  1. Cream the fats. Beat the 226g butter and 113g cream cheese together until the mixture looks like pale, fluffy clouds. Note: This usually takes 3 full minutes on medium high speed.
  2. Add the sugars. Pour in the 200g brown sugar and 100g white sugar. Cream for another 2 minutes until the gritty sound of the sugar fades.
  3. Incorporate the eggs. Add the whole egg, the extra yolk, and the 2 tsp vanilla. Mix until the batter is glossy and fully combined.
  4. Whisk the dry ingredients. In a separate bowl, combine the 375g flour, baking soda, salt, and cornstarch. Note: Sifting prevents flour pockets in the final dough.
  5. Combine the mixtures. Slowly add the dry ingredients to the wet. Mix on low speed until just a few streaks of flour remain.
  6. The sensory check. At this point, you should smell a warm, marshmallow like aroma from the vanilla and cream cheese base.
  7. Fold the mix ins. Gently stir in the 2 cups of chopped Oreos and 255g white chocolate chips using a spatula. Do not overmix or the dough will turn gray.
  8. The big chill. Cover the bowl and refrigerate for at least 60 minutes. Note: This prevents the cookies from spreading into flat pancakes.
  9. Shape and bake. Preheat your oven to 180°C. Scoop 70g portions of dough onto your sheet. Bake for 12 minutes until the edges are barely golden.
  10. The rest period. Let them sit on the pan for 5 minutes. Listen for the faint crackle as the edges set and the centers stay soft.