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In a medium bowl, sieve together the all-purpose flour, baking powder, and baking soda. Set aside.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vanilla extract. Whisk them together until the mixture is light and creamy.

While continuing to whisk, gradually add the milk to the wet mixture. Mix until well incorporated and the mixture becomes fluffy.

Add the sieved dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until a cohesive cookie dough is formed. Be careful not to overmix.

Divide the base cookie dough into five equal portions.

In a small bowl, dissolve the instant coffee in the water for the Espresso variation. Set aside.

To the first portion of dough, add the chopped Oreos and mix until evenly distributed. This is your Cookies & Cream dough.

To the second portion of dough, add 1/4 cup of dark chocolate chunks and mix well. This is your Choco Chip dough.

To the third portion of dough, add the red food coloring, white chocolate chips, and 2 teaspoons of cocoa powder. Mix until the color is uniform and ingredients are well combined. This is your Red Velvet dough.

To the fourth portion of dough, add 1 tablespoon of cocoa powder and 2 tablespoons of dark chocolate chunks. Mix well until combined. This is your Double Chocolate dough.

To the final portion of dough, add the dissolved coffee mixture and the chopped walnuts. Mix until evenly distributed. This is your Espresso dough.

Line a baking sheet with parchment paper. Shape each of the five flavored dough portions into two cookies, for a total of 10 cookies. Place them on the prepared baking sheet.

Optionally, press additional toppings onto the shaped cookies (e.g., extra Oreo pieces on Cookies & Cream, a few walnuts on Espresso cookies) for visual appeal.

Place the baking sheet with the shaped cookies into the freezer for 1 hour. This helps the cookies hold their shape during baking.

After the freezing period, preheat your oven to 340°F.

Bake the frozen cookies in the preheated oven for 16 to 18 minutes, or until the edges are golden brown and the centers are set.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


In a medium bowl, sieve together the all-purpose flour, baking powder, and baking soda. Set aside.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vanilla extract. Whisk them together until the mixture is light and creamy.

While continuing to whisk, gradually add the milk to the wet mixture. Mix until well incorporated and the mixture becomes fluffy.

Add the sieved dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until a cohesive cookie dough is formed. Be careful not to overmix.

Divide the base cookie dough into five equal portions.

In a small bowl, dissolve the instant coffee in the water for the Espresso variation. Set aside.

To the first portion of dough, add the chopped Oreos and mix until evenly distributed. This is your Cookies & Cream dough.

To the second portion of dough, add 1/4 cup of dark chocolate chunks and mix well. This is your Choco Chip dough.

To the third portion of dough, add the red food coloring, white chocolate chips, and 2 teaspoons of cocoa powder. Mix until the color is uniform and ingredients are well combined. This is your Red Velvet dough.

To the fourth portion of dough, add 1 tablespoon of cocoa powder and 2 tablespoons of dark chocolate chunks. Mix well until combined. This is your Double Chocolate dough.

To the final portion of dough, add the dissolved coffee mixture and the chopped walnuts. Mix until evenly distributed. This is your Espresso dough.

Line a baking sheet with parchment paper. Shape each of the five flavored dough portions into two cookies, for a total of 10 cookies. Place them on the prepared baking sheet.

Optionally, press additional toppings onto the shaped cookies (e.g., extra Oreo pieces on Cookies & Cream, a few walnuts on Espresso cookies) for visual appeal.

Place the baking sheet with the shaped cookies into the freezer for 1 hour. This helps the cookies hold their shape during baking.

After the freezing period, preheat your oven to 340°F.

Bake the frozen cookies in the preheated oven for 16 to 18 minutes, or until the edges are golden brown and the centers are set.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
