It’s no secret that I love cookies or that I love baking Oreo inside of other desserts. So, it was really just a matter of time before these cookies made an appearance on here, and, man, are they good!
Normally, though, I don’t like a lot of chocolate in my chocolate chip cookies, but it really works in these cookies. I used chocolate disks (which I found right next to the chocolate chips in my local grocery store), but you could use chocolate chunks instead.
Oreo Chocolate Chunk Cookies
- 1 c . butter melted, 16 T.
- 1 c . brown sugar
- 1/3 c . granulated sugar
- 2 large eggs
- 1 T . vanilla extract
- 3 c . all-purpose flour
- 1 T . cornstarch
- 1 tsp ½ . baking soda
- 1 tsp . kosher salt
- 1 c . semisweet chocolate disks or chunks
- 2 c . chopped Oreos
- Line two cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together the butter and sugars until fluffy and well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Gently fold in chocolate disks and Oreos until just combined.
- Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
- Toward the end of the chilling time, preheat oven to 350 F.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for 8-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.