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Table of contents
About These Oreo Chocolate Chip Cookies
After writing two cookbooks, both of which contained cookie chapters, and putting out quite a few cookie recipes, I feel confident that I'm a bit of a cookie expert. That's why I'm positive that these Oreo chocolate chip cookies will become one of your favorite chocolate chip cookie variations. They're the perfect balance of crisp and chewy and soft and gooey, not to mention the melty pools of chocolate and chopped Oreos you get in every bite.
Why You'll Love This Recipe
- Flavor. These cookies are jam-packed with chocolate and Oreos, but they're also made with brown butter, making everything taste better!
- Texture. These cookies n cream chocolate chip cookies are both crispy and chewy, with just the right amount of gooeyness in the center.
- Easy to Make. It's a one-bowl recipe that doesn't require a mixer, so it comes together super quickly!
- Yield. Not only is this an easy recipe, but it yields 10 to 12 cookies, which is the perfect amount.
Ingredients & Substitutions
- Butter: I prefer using unsalted butter in my baked goods, but salted is just fine too... you'll want to reduce the salt the recipe calls for to 1/8 teaspoon.
- Dark brown sugar: The color, moisture, and flavor you get from the molasses in brown sugar can't be beaten. You can use an equal amount of light brown sugar if that's all you have on hand!
- Granulated sugar: It's nice to have a bit of balance as far as sweeteners are concerned. The granulated sugar also helps these cookies spread as they bake.
- Egg: Only one large egg is needed here, which helps deliver a chewy final result!
- Dark chocolate: I love using dark chocolate in cookies (and all baked goods for that matter), but you could also opt for semisweet chocolate for this recipe. When baking with chocolate, make sure to use the highest quality one with the fewest ingredients. (I usually opt for Lindt or Guittard bars.)
- Oreos: These are Oreo chocolate chip cookies, after all... I like to use double-stuf Oreos but any chocolate cream-filled cookie will work.
- All-purpose flour: Only 1 cup of all-purpose flour is needed!
- Baking soda: This provides a little leavening action and also helps the cookies to brown nicely while baking.
- Salt: Cookies made without salt taste a little plain, so don’t skip it.
How to Make Oreo Chocolate Chip Cookies
How to Get Perfectly Round Cookies
Cookies with mix-ins tend to spread a little more and can look a little wonky when they first come out of the oven, but there's an easy trick to get perfectly round cookies: use a cookie cutter! By swirling a large round cookie cutter (or any circular object really; a small bowl also works) around the freshly baked cookie, you can tuck in the uneven bits and reshape it before it cools and the edges fully set, creating a picture-perfect round cookie. To take advantage of this trick with this recipe, I recommend baking only 6 cookies at a time, leaving ample space between the cookies and the edges of the cookie sheet (so you have room to swirl).
Recipe Troubleshooting & FAQ
Do I have to chill the cookie dough?
Unfortunately, yes. Because this recipe starts with brown butter, the dough needs at least 30 minutes of chill time in the fridge. If you try baking the un-chilled dough, the cookies will come out thinner and crispier and won't hold their shape at all. Trust the process!
How can you tell when the cookies are done baking?
Remove these cookies from the oven while they still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to soft perfection and cause them to set.
Watch How to Make These Oreo Chocolate Chip Cookies:
@mikebakesnyc my new favorite chocolate chip cookie variation: OREO CHOCOLATE CHIP COOKIES 😍 recipe on the blog! #oreochocolatechipcookies #chocolatechipcookies #cookierecipes ♬ Super Shy - NewJeans
Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!
Chewy Oreo Chocolate Chip Cookies
Ingredients
- 113 g unsalted butter *see Notes*
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg (≈ 50g)
- 125 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 100 g 70% cacao dark chocolate chopped
- 90 g chopped Oreos (approx. 6 Oreos)
Instructions
- Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
- Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside for 10 minutes to cool slightly. You should have ≈7 tablespoons (98 grams) of brown butter.
- To the brown butter (which should still be liquified), add the brown sugar and granulated sugar and whisk until combined. Add the egg and whisk again until well combined.
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix! Fold in the chocolate chunks and Oreos until incorporated.
- Cover the bowl with plastic wrap and place in the refrigerator to chill for 30-60 minutes.
- Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper. Using a large 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on the lined baking sheet.
- Bake the cookies for 10-12 minutes, or until lightly browned on the sides; the centers will look very soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Debbie
Thank you for this outstanding cookie recipe. These cookies are beyond delicious. I love your recipes and how precise your instructions/measurements are. Appreciate all your hard work to bring us such amazing recipes.
Mike Johnson
So glad you love this recipe! And thank you for your kind words 🙂
Victoria
I made these today and am already planning to make them again this week.
The texture is incredible. Perfectly chewy with a crisp edge. My perfect type of cookie. The oreos were a great touch and honestly helped to temper the sweetness. I can't wait to make these again!
Mike Johnson
So glad you enjoy them! They're one of my favorites too 🙂