Oreo Chocolate Chip Cookies
Oreo chocolate chip cookies have a chewy center and crisp edges, made in one bowl and chilled for one hour to develop a thick, stable texture.
Ingredients
- ⅔ cups Butter soft
- ⅓ Cups Granulated sugar
- ⅔ Cups Brown sugar
- 2 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 2 Cups Flour
- 3 Cups Oreo chunks
- 1 Cups Chocolate chips or chocolate chunks
Instructions
- In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, salt, and vanilla. Beat with an electric mixer for 2–3 minutes until the mixture is light and fluffy.
- Add the egg and egg yolk, mixing until the batter is smooth and fully combined.
- Add the flour and baking soda. Mix on low speed just until the dough starts to come together; do not overmix.
- Use a spatula to gently fold in the chocolate chips and Oreo chunks until evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour (or overnight for the best flavor) to prevent the cookies from spreading.
- Preheat your oven to 180°C (350°F) and line a tray with parchment paper. Use a 1.5 oz scoop to form even dough balls.
- Arrange on the baking sheet and bake for 11–12 minutes. The edges should be golden, but the centers should still look slightly underbaked.
- Immediately press extra chocolate chips and Oreo pieces into the warm cookies. Let them rest on the tray for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Measure by Weight: For the most consistent results, use a kitchen scale. Too much flour can lead to cakey cookies, while too little will cause them to spread too much.
- Don't Overmix: Once you add the flour, mix only until you see no more white streaks. Overmixing develops gluten, which makes the cookies tough rather than chewy.
- Roughly Chop the Oreos: Avoid crushing the Oreos into fine crumbs. Leaving large, jagged chunks ensures you get that distinct "cookie-on-cookie" crunch and a better visual look.
- The "Cookie Scoot": If your cookies come out of the oven slightly misshapen, place a circular glass or cutter over the warm cookie and gently scoot it in a circular motion to pull the edges into a perfect circle.
Nutrition
Calories: 307kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 264mgPotassium: 115mgFiber: 1gSugar: 25gVitamin A: 226IUCalcium: 25mgIron: 4mg
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