Giant chocolate Oreo NY cookies with ganache centers

Ingredients

• 69 g unsalted butter, room temperature
• 66 g brown sugar
• 44 g white sugar
• 149 g all-purpose flour
• 4.4 g cornstarch (about 1 tsp)
• 3.8 g baking powder (about 3/4 tsp)
• 8.3 g unsweetened cocoa powder (1 level tbsp)
• 16.5 g vanilla extract (1 tbsp)
• 1.6 g baking soda (1/2 tsp)
• 36 g beaten egg (about half)
• 130 g dark chocolate chips
• 83 g Oreos, chopped
• Chocolate ganache, frozen in discs, for the centers

Instructions

1. Cream the butter with both sugars, then beat in the egg and vanilla.
2. Mix in the dry ingredients: flour, cocoa, cornstarch, baking soda, baking powder.
3. Fold in the chocolate chips and chopped Oreos.
4. Divide into three 150 g portions, tuck a frozen ganache disc into each and seal.
5. Freeze the dough balls at least overnight — that's what keeps them thick with brownie-soft centers.
6. Bake at 180°C (350°F) for 12–14 minutes, and wait a few minutes before moving — the centers are lava.