- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 20 chocolate sandwich cookies
- 1 cup dark chocolate chips
- Sea salt for finishing
- Cream sugars and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed.
- While butter and sugars cream combine dry ingredients in a separate bowl.
- Add eggs one at a time to the creamed butter and sugars. Then add the vanilla extract.
- Slowly incorporate the dry ingredients to the wet ingredients on a low speed.
- Crush the chocolate sandwich cookies in a gallon zip lock bag and add one cup to the mixer reserving the remainder of the crushed cookies for later. Mix till incorporated.
- Add 1 cup of dark chocolate chips to the mixer and mix till incorporated.
- Remove dough from the bowl of the mixer and wrap in plastic wrap and refrigerate for 30 minutes.
- Place the remainder of the crushed sandwich cookies on a plate.
- Once dough has cooled preheat the over to 400 degrees Fahrenheit. Line two sheet pans with parchment paper or baking mats and portion the dough into 12 large balls. Approximately a 1/4 of a cup each.
- Press each dough ball into the crushed sandwich cookies coating all sides except the bottom and place 6 cookies on each pan.
- Sprinkle each cookie with coarse sea salt and bake for 15 minutes or until golden brown on the edges.
- Remove from the oven and allow to cool to the pan for 10 minutes and then move to a cooling rack.
- If you do not have cake flour you can make it by using all purpose flour. 1 cup of all purpose flour removing 2 tablespoons and adding two tablespoons of cornstarch.
- When coating the dough balls in the crushed sandwich cookies press gently into the plate and then use your hand to fill in the sparsely coated areas.
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