Cookies and Cream Boulders

A cookie inspired by an Ice Cream flavor inspired by a cookie. These are less toasty and caramelized than a chocolate-chip cookie, leaving space for the "cream" and the cocoa to shine.

Ingredients

• 8 oz Unsalted Butter
• 2.5 oz Light Brown Sugar
• 8.5 oz White Sugar
• 2 Large Eggs
• 4.5 oz Cake Flour
• 8 oz All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Diamond Crystal Kosher Salt
• 8 oz Chocolate Crumbs
• 8 oz Semisweet Chocolate Chips
• 2 oz White Chocolate Chips
• 3.5 oz chopped frozen Oreos

Directions

1. Preheat the oven to 400ºF, and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, baking soda, baking powder, and salt on medium speed until fluffy and light.
3. Stop the mixer, scrape down the bowl and beater with a flexible spatula, and add the first egg. When completely combined, scrape down everything again and add the second egg, mixing until completely combined. Turn the mixer off.
4. In a separate bowl, whisk together the cake flour, all-purpose flour, semisweet chips, and white chocolate chips. Add this mixture to the mixer all at once, then pulse it on low speed until the flour is mostly combined. A few small streaks of visible flour is okay.
5. If you want extremely distinct "cream" and "cookies" veins running through your cookies, this step must be done by hand with a flexible spatula because the chocolate crumbs will turn your dough brown. If you're alright with a less striking cookie, you can just use your mixer. Both options taste the same. Gently mix in the chopped frozen oreos and chocolate crumbs until they're somewhat distributed, but the dough still has large streaks of dough untouched by the cookies and crumbs.
6. Portion into 6oz mounds, aiming for an even mix of the chocolate-heavy dough and the lighter dough in each. Bake four per pan until the internal temperature reaches 150ºF and the outside is golden but the inside is still steamy and a little doughy, around 14-16 minutes. Remove from oven, and allow to cool completely on the pan.