We love this cookie. Super soft and chewy in the middle, golden crispy edges with Double Oreo Flavor and Double Oreo Texture…plus Milk Chocolate — it’s truly a one-of-a-kind cookie. This chocolate chip cookie recipe is easy and flavor wise, hard to top it’s basically a cookie inside of a cookie with cookies inside of a chocolate bar that is inside of a cookie♡. If you’re a fan of Oreos or classic chocolate chip cookies this recipe is a good one to try. For anyone new to cookie-making, I’ve included step-by-step recipe photos at the end of the post.
What’s a Double Oreo (Cookies + Cream) Chocolate Chunk Cookie?
Our nephew (on L’s side) is having a birthday soon and I needed a really good one-of-a-kind Birthday cookie to surprise him with♡. He loves Oreos, he loves cookies, and L and I both love the Milka Oreo Milk Chocolate Bar, so this cookie happened — and they’re really delicious. Below is a list of a few usual suspects that make up the base for this recipe and why I chose to use them.
Chocolate chip cookie base (3 types of sugar is used). I used a combination of white sugar, pure cane sugar, and light brown sugar, but feel free to use equal parts of white sugar and brown sugar as I’ve outlined in the recipe.
- White granulated sugar (which is neutral in taste), allows the other ingredient’s flavors to shine through while sweetening the cookies and adds texture.
- Light brown sugar (which is naturally acidic) not only provides rich notes of molasses flavor, but also helps create a chemical reaction when it interacts with baking soda by producing carbon dioxide while the cookies bake (which helps to leaven the cookies). It also adds to the texture.
- Pure cane sugar is not refined so it’s also a bit naturally acidic and has rich notes of caramel and molasses (like light brown sugar) without adding more moisture. It can be substituted 1:1 with white sugar or light brown sugar. Cane sugar is naturally blonde which lends a nice color to the cookies.
Chopped chocolate bar chunks instead of regular chocolate chips. Using chunks instead of chips allows the chocolate to spread while baking giving you those delicious “pools” of chocolate in your cookie that you won’t find when using smaller chips. This chocolate bar was also an Oreo-specific milk chocolate bar.
Oreo Cookie halves (with the cream removed). I love adding cookies to cookies for both texture and flavor. And that’s exactly what they do in this recipe.
Baking soda. I use baking soda instead of baking powder as the leavening agent for these cookies. It reacts with the acid from the light brown sugar to produce carbon dioxide, giving a nice rise to the cookies.
Cornstarch. Using a small amount of cornstarch allows these cookies to not spread quite as much and helps to maintain soft chewy centers with a crispy edge.
Chilling the cookie dough before baking. Chilling cookie dough for at least an hour before baking helps keep cookies from spreading out too much.
Double Oreo (Cookies + Cream) Chocolate Chunk Cookies Ingredients
All you need to make this new chewy chocolate chip cookie recipe is a bar of Milka Oreo Chocolate, 1 sleeve of Oreo Cookies, and a few basic pantry staples. The addition of cornstarch helps give this cookie its soft, chewy center, but if you don’t have it, feel free to leave it out (just know the cookies will be a bit crispier).
- 2 1/4 cups all-purpose flour (or 00 flour) (315g)*
- 1 teaspoon baking soda (6g)
- 1/2 teaspoon cornstarch (3g)
- 1 teaspoon Diamond Crystal kosher salt (4g)*see notes if using a different salt
- 1 cup unsalted butter, room temperature (2sticks) (227g)
- 3/4 cup white granulated sugar (150g)
- 3/4 cup light brown sugar, packed (150g)
- 2 large eggs, room temperature (100-110g)
- 2 teaspoons pure vanilla extract (9g)
- 3 1/2 ounces Oreo Cookies, cream removed (14 cookies) (100g)
- 3 1/2 ounces Milka Chocolate Oreo candy bar, or 70% dark chocolate) (100g)
*I use 00 flour when I’m in Italy, and King Arthur all-purpose when I’m in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you’re living in. No matter where you live, just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
How to Make Double Oreo Chocolate Chunk Cookies — Measure, Mix, Scoop, Chill + Bake.
Homemade chocolate chip cookies get a super Oreo upgrade and are just as easy as to make.
- Preheat oven to 350°F/176°C + Prepare the baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
- Cream the butter + sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) cream the butter and sugar until light and fluffy (about 2 to 3 minutes).
- Combine wet ingredients with the creamed butter mixture. Add the egg and vanilla extract to the butter mixture and beat just until combined.
- Add the dry ingredients to the wet ingredients. In a medium bowl combine flour, baking soda, salt, and corn starch, and whisk well to combine. Add the flour mixture to the wet mixture and use a rubber spatula to gently incorporate the ingredients until no flour streaks remain. Fold in the Oreo cookie halves and the Milka Oreo chocolate bar chunks.
- Scoop + chill the dough. Chill the dough in the refrigerator for 1 hour (or up overnight). Using a portioning scoop or 1/3 cup measuring cup, portion the dough and place scoops onto a prepared baking pan about 4 inches apart to allow for spreading. Bake right away for a slightly thinner cookie, or pop them into the freezer for 5 minutes before baking to help them stay just slightly thicker.
- Bake the cookies. Bake smaller cookies for 10 to 12 minutes (and larger cookies for 15 minutes), or just until golden brown. Remove cookies from the oven and allow them to cool directly on the baking sheet for a minute or two before removing them to a wire rack to finish cooling. Enjoy!
*The cookies photographed for this post baked for a total of exactly 15 minutes just until golden brown.
Ways to Customize Double Oreo (Cookies + Cream) Chocolate Chunk Cookies
There are all kinds of ways to enhance this chocolate chip cookie dough and here are a few ideas to get you started.
- add 1/4 cup of toasted chopped nuts like pecans, walnuts, macadamia, or even hazelnuts
- top with candy sprinkles
- substitute 55-70% chocolate for the Oreo cookies and/or the Milka Oreo chocolate bar
Chocolate Chip Cookies tips + tricks + FAQ’s
- Why are my cookies crumbly? Crumbly or dry cookies mean you may have either over-mixed the cookie dough or added too much flour, or not enough butter, or a combination of these things. You may be able to remedy this if your find your cookie dough is too dry by adding a little extra softened butter to the mix. Whatever you do, don’t throw away cookie dough or cookies that aren’t perfect. You can add them to a bowl of ice cream, or even use them to make a cookie crust for your next no-bake dessert or key lime pie!
- Why are my cookies cakey? Usually, a cakey cookie means the flour to fat and sugar ratio is out of balance. Which means you may have added too much flour. It can also be if you’ve added more egg or a larger egg than is called for (a typical large egg should weigh about 50-55g once it’s cracked in a bowl). Do not use cake flour which can also give you cakey cookies.
- Why are my chocolate chip cookies hard? If your chocolate chip cookies are hard, you may have overmixed the cookie dough, or you may have baked them too long. Baking cookies longer than required leads to vital moisture from butter and eggs evaporating leaving you with a harder cookie. Also, don’t leave them out uncovered for too long if you’re in a dry environment especially. This can also zap moisture from your cookies.
- How do you store chocolate chip cookies? Chocolate chip cookies can be stored at room temperature for 2-3 days in an airtight container. They last up to two weeks in the fridge but keep them away from smelly foods. It’s best to either freeze baked cookies layered between wax or parchment paper in freezer bags and pull out cookies as you want. This way they maintain their peak freshness. Alternatively, you may freeze portioned and frozen pan-banging cookie dough balls in freezer bags. When you want a freshly baked cookie add a dough ball to a lined cookie sheet and let temper at room temperature for 10-15 minutes before baking.
- Why are my cookies spreading out so much? As you know from above, too much flour in your cookie dough can make cookies crumbly and dry. Alternatively, too much butter and sugar can make cookies spread out and lose their shape when baked. Also, if you chill the dough beforehand, it will help keep them from spreading.
- Can you overmix cookie dough? Yes, you can definitely over mix cookie dough. In fact, doing so will leave you with flatter, crispier cookies because overmixing adds more air to your dough which causes them to rise higher and then fall flat. But this method is great if you want extra crispy cookies.
- Can you freeze chocolate chip cookie dough? Yes, you can freeze chocolate chip cookie dough for 3 months and even up to 12 months if it’s stored properly. Wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. Alternatively, you may freeze scooped, portioned cookie dough balls which makes it really easy to grab and bake straight from the freezer. If you use this method, add portioned dough balls to a parchment-lined plate or tray and freeze them until they’re solid. Then pop them into a freezer bag and back into the freezer.
Looking for More Delicious Cookies to Make?
We’ve got a few cookie recipes we think you’ll love, everything from the classics to the very special. Here are a couple of our favorites.
- Bakery Style Pan-Banging Chocolate Chip Cookies
- Best Bakery Style Sugar Cookies (Soft + Chewy)
- Strawberry-Lemon Sugar Cookies (Soft + Chewy)
- Double Oreo Chocolate Chip Confetti Cookies