These Chocolate Oreo Chunk Cookies are the chocolate version of one of my favorite cookies. These guys are so thick and so soft, and they’re stuffed with pieces of Oreo and chunks of chocolate.
Deliciousness aside, this dough is great because you can make it up, pop it in the fridge, and then bake fresh cookies over the next few days whenever you’d like.
Chocolate Oreo Chunk Cookies
- 1 c . (16 T.) butter, at room temperature
- 1 c . brown sugar
- 1/3 c . granulated sugar
- 2 large eggs
- 1 T . vanilla extract
- 2 ½ c . all-purpose flour
- 1/2 c . unsweetened cocoa powder
- 2 T . cornstarch
- 1 ½ tsp . baking soda
- 1/2 tsp . kosher salt
- 2/3 c . semisweet chocolate chunks
- 1 c . chopped Oreos
Line 2 cookie sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the butter and sugars until fluffy well-combined, about 3-4 minutes.
Beat in eggs one at a time, scraping down the sides as needed.
Stir in vanilla until incorporated.
In a separate medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
Stir in flour mixture until just incorporated.
Add the chocolate chunks and chopped Oreos; stir until just combined.
Cover, and refrigerate dough at least 3 hours (up to 24 hours). The longer you refrigerate it, the more the dough will hold its shape as it bakes. Ideally, plan for 8-24 hours. The dough will stay good (covered) in the fridge for up to 3 days.
Toward the end of the chilling time, preheat oven to 350 F.
Using a medium ( 1 ½- tablespoon) cookie scoop, drop scoops of dough about 2 inches apart on prepared cookie sheet.
Bake for 8-9 minutes (don’t bake them any longer than 9 minutes). They may look soft and almost underdone, but that’s ok.
Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.
*This recipe makes about 38 (1 1/2-tablespoon-sized) cookies.
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