Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cornstarch
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1 tsp royal blue gel food dye
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup oreo pieces
- 3/4 cup chips ahoy pieces
Instructions
- Sift the flour, baking soda, salt, and cornstarch in a medium bowl and set aside.
- Blend 6 Oreos and 6 Chips Ahoy cookies in a food processor until in small and medium pieces and set aside.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, eggs, and royal blue food dye.
- Add the sifted dry ingredients to the wet mixture and combine using a rubber spatula until just mixed together.
- Stir in the Oreo pieces, Chips Ahoy pieces, and chocolate chips into the dough.
- Preheat the oven to 350℉ and line two cookie sheets with parchment paper. Allow dough to rest for 10 minutes.
- Scoop the dough using a large cookie scoop and place 6 balls on each cookie sheet.
- Bake for 13-15 minutes, watching that cookies don't turn golden, as they are blue.
- Top each cookie with an Oreo piece, Cookie piece, and extra chocolate chips right after baking. Cool on the pan for 5 minutes before transferring to a rack.
Notes
Make sure to let the cookie dough rest; it helps with spreading during baking.
For an even chewier cookie, slightly underbake them.
Store cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.