Description
These chewy Oreo chocolate chip cookies are a delightful treat that perfectly balance rich dark chocolate with crunchy chopped Oreos. With a soft, melt-in-your-mouth texture and a hint of caramel from dark brown sugar, these cookies are irresistible and easy to make, perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (Adds richness and enhances flavor.)
- 1 large Egg (Binds ingredients.)
Sugars
- 1 cup Dark Brown Sugar (Provides moisture and caramel flavor.)
- 1/2 cup Granulated Sugar (Contributes to crispiness.)
Dry Ingredients
- 2 cups All-Purpose Flour (Essential for structure.)
- 1 teaspoon Baking Soda (Acts as a leavening agent.)
- 1/2 teaspoon Fine Sea Salt (Enhances flavor.)
Add-ins
- 1 cup Dark Chocolate (70% cacao) (Provides rich chocolate flavor.)
- 1 cup Chopped Oreos (Adds delightful texture.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with the dark brown sugar and granulated sugar until creamy and smooth, about 2-3 minutes. This creates a fluffy base for your cookies.
- Add Egg: Beat in the large egg until fully incorporated, ensuring the mixture is smooth and well blended to bind the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to evenly distribute the leavening agent and salt.
- Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cookies.
- Add Chocolate and Oreos: Fold in the chopped dark chocolate and Oreo pieces gently to evenly disperse them throughout the dough without breaking them up too much.
- Scoop Dough: Using a cookie scoop or tablespoon, portion the dough into 12 equal-sized balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming hard.
Notes
- For extra chewiness, slightly underbake the cookies and let them finish firming up on the baking sheet.
- You can substitute dark chocolate chips if you prefer a more uniform texture.
- For a richer flavor, use European-style butter with higher fat content.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
