These aren’t just any chocolate chip cookies, they are brown butter chocolate golden Oreo white chocolate chip cookies. With gold sprinkles to make them extra spiffy.
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As per usual I scrambled to pull something together for my blog’s anniversary… but yesterday I realized this isn’t just any old blogiversary, this is its Golden Birthday! 11 years on the 11th of November – the 11th month no less. So I took it literally and made something golden.
And that something obviously had to be cookies.
My favorite chewy chocolate chip cookies are likely the most adapted recipe on this website of mine. I didn’t dub them my favorite for no reason. And here we are with yet another version to be added to my long list of chocolate chip cookies.
I originally had hoped to find the Hershey’s gold caramelized white chocolate bars to use in these cookies, but alas they were no where to be found at my grocery store (must have been a limited time thing).
I thought about caramelizing my own white chocolate (I have done it before in spritz cookies), but decided to just use regular white chocolate and find alternatives for my gold. But then I couldn’t find edible gold mist or edible gold leaf either. This is why you don’t wait until the last minute kids.
Instead, in order to meet my gold quota I used golden Oreos which I also had planned to coat with edible gold dust, but after doing 4 I nearly used up half of my powder and decided to just reserve them for the photo op.
When all else fails, add a gold sprinkle mix! Then I added dark cocoa powder to the dough base to make that gold really pop. And last but not least I browned the butter, because it’s my 11th blogiversary and I’ll do what I want!
I shared some of these with my neighbors without saying what flavor they were and I got a text back saying “OMG what are these cookies?”. I think it’s safe to say they were a hit. After all the failed gold attempts along the way that’s all I was really hoping for.
If you want to see how I have celebrated this day in the past, check out the links above the recipe card (below this photo).
One year ago: Baby Yoda Cocktail
Two years ago: Cinnamon Pecan Snowball Cookies
Three years ago: 8 Go-To Recipes for the 8th Year Blogiversary
Four years ago: Buckeye Cheesecake Cake
Five years ago: Chorizo Cornbread Stuffing
Six years ago: Five Year Blogiversary
Seven years ago: Greek Yogurt Thumbprint Cookies
Eight years ago: The Bee’s Knees Peanut Butter Pie
Nine years ago: Funfetti Cheesecake White Chocolate Brownies
Ten years ago: Funfetti Truffle Chocolate Cupcakes
Eleven years ago: And so it begins
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2 cups white chocolate chips
- 1 cup chopped golden Oreos*
- 1/4 cup gold sprinkles, optional
- Sift together the flour, cocoa powder, baking soda, and salt; set aside.
- Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature
- Once butter has cooled, in a medium bowl, cream together brown butter, and sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and chopped Oreos.
- Roll 1/4 cup of dough into a ball (or use a large cookie scoop) and place on a plate or tray. Top with sprinkles if using. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 12 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
*I used 12 Oreo thins. Or you can probably 6 regular Oreos.
Source: Adapted from my Double Chocolate Chip Cookies.