Description
Delicious and chewy cookies packed with chocolate chips and crushed Oreo cookies, perfect for any occasion.
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) portions. Roll into balls and place on 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, chill the bowl of cookie dough and scoop the next day (allow several minutes at room temperature for easy scooping).
- When ready to bake, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Place cookie dough balls spaced 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, 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, 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 improves the texture and flavor of the cookies.
- For extra chocolatey cookies, you can add more chocolate chips.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg