Ingredients

• 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

Directions:

1. Cream sugars and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed.
2. While butter and sugars cream combine dry ingredients in a separate bowl.
3. Add eggs one at a time to the creamed butter and sugars. Then add the vanilla extract.
4. Slowly incorporate the dry ingredients to the wet ingredients on a low speed.
5. 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.
6. Add 1 cup of dark chocolate chips to the mixer and mix till incorporated.
7. Remove dough from the bowl of the mixer and wrap in plastic wrap and refrigerate for 30 minutes.
8. Place the remainder of the crushed sandwich cookies on a plate.
9. 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.
10. Press each dough ball into the crushed sandwich cookies coating all sides except the bottom and place 6 cookies on each pan.
11. Sprinkle each cookie with coarse sea salt and bake for 15 minutes or until golden brown on the edges.
12. Remove from the oven and allow to cool to the pan for 10 minutes and then move to a cooling rack.

Tips:

• 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.