Description
Delightful cookies with a soft, buttery texture enveloping a rich chocolate mousse and topped with whipped cream and chocolate curls.
Ingredients
Scale
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed, light or dark)
- 1/2 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1 Egg yolk (room temperature)
- 1 tsp Pure vanilla extract
- 2 3/4 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 2 cups Oreo crumbs
- 3.4 oz Chocolate instant pudding mix
- 2/3 cup Milk
- 1 1/2 cups Heavy cream
- 2/3 cup Powdered sugar
- 1/8 cup Unsweetened cocoa powder
- Chocolate curls (for decoration)
Instructions
- Begin by creaming the butter: In a mixer, beat the melted and cooled butter, brown sugar, and white granulated sugar on high speed for 2 minutes until creamy and fluffy.
- Mix in eggs and vanilla: Add the large eggs, egg yolk, and vanilla extract, mixing until fully combined.
- Sift your dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture along with the finely blended Oreo crumbs. Mix on low speed until just combined to form a thick dough.
- Preheat the oven: As you mix, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the dough rest for 10 minutes to firm up.
- Scoop and bake: Use a large (2 oz or 2 tbsp) cookie scoop to form dough balls, placing 6 on each sheet. Bake one sheet at a time for 11 minutes, until the edges appear set.
- Create wells: Remove cookies from the oven and immediately press a 1/4 cup measuring cup into each cookie to create a shallow well. Return cookies to the oven and bake for an additional 2 minutes. Press the measuring cup into the cookie again to smooth the well. Let the cookies rest for 5 minutes before transferring to a wire rack to cool completely.
- Make the chocolate mousse: Chill a metal mixing bowl and whisk attachment in the freezer for 10 minutes. In the chilled bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
- Prepare the pudding: In a separate bowl, whisk the chocolate instant pudding mix and milk until smooth. Let sit for 2 minutes to thicken, adding a splash more milk if it becomes too thick.
- Combine: Gently fold the pudding mixture into the whipped cream using a rubber spatula, maintaining the airy texture.
- Whip the final cream: Chill another metal bowl and whisk attachment for 10 minutes. Beat the heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
- Fill the cookies: Use a 1 oz (1 tbsp) scoop to fill each cookie’s well with chocolate pudding mousse, smoothing the surface elegantly.
- Dollop whipped cream: Use a 1 tsp scoop to dollop whipped cream slightly off-center on each cookie. Lightly swirl with a butter knife for a decorative effect.
- Finish with chocolate curls: Add chocolate curls atop the whipped cream for an elegant finish. Refrigerate the filled cookies for several hours to allow the filling to set and thicken before serving.
Notes
Make-ahead tip: Prepare the cookie dough and refrigerate for up to 24 hours for enhanced flavor. Avoid overmixing the dough for tender cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg