1 ¾ cups (200 grams) all-purpose flour, spooned and leveled
1 cup + 2 T (100 grams) crushed Oreos, filling included (about 10 cookies)
½ cup (85 grams) assorted dark and milk chocolate, either chips or roughly chopped chunks (my preference!)
Instructions
Preheat your oven to 350°F.
Brown butter and let it cool on your kitchen counter for 15 minutes before step three.
Cream cooled browned butter, vanilla extract, finely ground espresso powder, and sugars together in your mixing bowl for 3 minutes.
Stop the mixer and add egg, mixing for 30 seconds. Stop to add salt, baking powder, and baking soda as well as your flour. Mix for about 45 seconds on medium speed before pausing the mixer to add your finely crushed Oreo pieces and chocolate chips or chunks, mixing again until well-combined
Scoop small (about ⅔ the size of a golf ball) round portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 10-12 minutes.
Transfer cookies to cooling racks after they’ve sat on the baking sheets about 10 minutes outside of the oven and are firm enough to handle.
Notes
The nutritional values are approximate and can vary based on specific ingredient brands and measurements.