Red Velvet Oreo Stuffed Chocolate Chip Cookies
1/2 cup unsalted butter
1/2 cup unbleached all purpose flour
1 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1/2-3/4 cups chocolate chips (You decide how much you want! I used 1/2 cup chocolate chunks)
12 Red Velvet Oreos
Melt butter in a small saucepan over medium heat; whisk and cook until butter starts to turn golden brown and foam; turn off heat and whisk in 1/2 cup flour until well combined. Pour mixture into a large mixing bowl and cool for 5 minutes.
In a medium mixing bowl, sift together the remaining 1 cup flour, baking soda and salt. Add brown sugar and granulated sugar to bowl with browned butter. Mix, using a mixer on medium speed for 2 minutes, or until well combined. Mix in egg and vanilla until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in chocolate chunks.
Divide dough into 12 balls. Flatten the dough into the palms of your hands, place an Oreo into the center, and wrap dough around it. Place on a plate. Repeat process with remaining dough. Refrigerate cookie dough balls for 30-45 minutes or until cold.
Heat oven to 350 degrees F.
Place cookies evenly on cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 2 minutes before transferring to wire racks to cool.
Makes 1 dozen large cookies