Description

We love this cookie. Super soft and chewy on the inside, golden crispy-edges with Double Oreo Flavor and Double Oreo Texture…plus Chocolate — this is truly a one-of-a-kind cookie and to make right now. This not-so-standard chocolate chip cookie recipe is easy to make and really hard to top. Long story short, it’s basically a cookie inside a cookie with cookies inside a chocolate bar inside of a cookie! If you’re a fan of Oreos this recipe is a must-try.

Ingredients

Scale

Cookie Dough Ingredients

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 (2 sticks) (227g)
3/4 cup white granulated sugar (150g)
3/4 cup light brown sugar, packed (150g)
2 large eggs, room temperature (100g)
2 teaspoons pure vanilla extract (9g)
3 1/2 ounces Oreo Cookies, cream removed (14 cookies) (100g)
7 ounces milk chocolate or semi-sweet chocolate chips (200g)

Garnish Ingredients

nonpareil candy sprinkles for rolling the cookies in
Oreo cookie halves for each cookie, cream removed

*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 in. If you’re using measuring cups just be sure to use the ‘scoop and level’ method to measure your flour and the recipe works perfectly every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat oven to 350°F/176°C and prepare the baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
Cream the butter and 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 the 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, corn starch (if using), 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 pieces and chocolate chips.
Scoop and chill the dough. Chill the dough in the refrigerator for 1 hour (or up to overnight). Using a portioning scoop or 1/3 cup measuring cup, portion the dough and roll them into balls. Roll each dough ball in a small prep bowl filled with nonpareils to cover completely. Place half of an Oreo cookie (with the cream removed) into the dough leaving the other half visible and place the cookie dough ball onto a prepared baking pan leaving 4 inches apart in between each one 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 slightly thicker.
Bake the cookies. Bake smaller cookies for 10 to 12 minutes (and larger cookies for 15 minutes) 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!

Notes

How do I get a pool of chocolate in the middle of my cookies? Add a chunk of chocolate right to the top of each cookie just before popping them into the oven.

Leave plenty of space for these cookies to spread, otherwise, they’ll run into each other. Four to a 1/2 sheet pan is just enough. Make your first test cookie and then bake the last 4.

These cookies taste great straight out of the freezer. This is one of the rare cookies I like to eat straight out of the freezer.

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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie