Oreo Chocolate Chip Cookies
These Oreo Chocolate Chip Cookies are the perfect cookies for when you can’t decide between Oreos or chocolate chip cookies.
Servings: 19 large cookies
Ingredients
- 8 oz unsalted butter 227 g, melted and cooled
- 1 ⅓ cup brown sugar 270 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semisweet chocolate chip 193 g
- 2 cup Oreo pieces 14 cookies, 160 g
- More Oreos for topping
Instructions
- Add cooled melted butter, and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the eggs, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Break up the Oreo cookies into small pieces by hand or using a knife and cutting board. Add the chocolate chips, Oreo cookie pieces and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes.
- Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14-15 minutes, until the outer edges of the cookies turn golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- You can portion the dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be soft and sticky at this stage and may stick to the cookie scoop too much.
- You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster. Reduce the baking time by about 3 minutes in this case.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.
- If spreading occurs, take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round and a bit thicker too.
Nutrition
Serving: 71g | Calories: 321kcal
