Description
Deliciously chewy cookies with chocolate chips and chunks of Oreo cookies for extra flavor and texture.
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g, 1 ½ sticks) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 12 Oreo cookies, broken into small pieces
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combined.
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated.
- With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips and Oreo pieces.
- Using a small cookie scoop, scoop the dough into heaping 2 tablespoons (about 50 g). Roll into balls and place them onto a parchment-lined baking sheet.
- Cover the unbaked cookies tightly with plastic wrap and chill in the refrigerator overnight for at least 2 hours, ideally overnight. Alternatively, you can chill the bowl of cookie dough and scoop the next day (just allow several minutes at room temperature to allow for easy scooping).
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Place cookie dough balls a few inches apart.
- Bake the cookies for 11-13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven, I like to press a few extra chocolate chips and a few Oreo pieces on top for appearance! Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Chilling the dough is crucial for the best texture.
- Don’t skip the extra chocolate chips on top for a beautiful presentation!
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg