These Bakery Style Oreo Chocolate Chip Cookies are dreamy. They are a thick, soft, and chewy style cookie jam packed with chocolate chips and crushed Oreos.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
20 minutesminutes
Total Time 45 minutesminutes
Servings 5people
Author Molly Murphy
Ingredients
For the Cookies
½cupunsalted buttercold, cut into cubes
⅓cupbrown sugarpacked
⅓cupgranulated sugar
1teaspoonpure vanilla extract
1whole large egg
1large egg yolk
1cupall-purpose flour
¾cupcake flour
1teaspooncorn starch
1teaspoonbaking powder
1teaspoonsalt
12slightly crushed regular Oreosdived
½cupdark chocolate chips or chunks
Instructions
Instructions
Prepare a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
In a large ziplock bag, place 12 Oreos and slightly beat them into large chunks. Separate the chunks in half. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 5 minutes. Scrape the sides and bottom of the bowl as needed.
On a medium-high speed, beat the vanilla extract and eggs. Mix until smooth. This should take about 2-3 minutes.
Add in the flour, baking powder, half of the Oreo chunks and the chocolate chips/chunks. Mix on low just until the flour mixture disappears. Do not over mix
With a kitchen scale or a large cookie scoop, weigh out 4.5 ounce balls, or scoop out 5 equal cookie balls. Place them on the prepared baking sheet.
Garnish the cookie dough with the rest of the Oreo chunks. Preheat your oven to 350.
While the oven is preheating, pop the shaped dough into the fridge until the oven is up to temperature.
Once the oven is heated, bake them for 13-15 minutes.