Chewy Oreo Chocolate Chip Cookies

Freshly baked Oreo chocolate chip cookies on a cookie sheet surrounded by Oreo crumbs.

5 from 8 votes

Chewy Oreo Chocolate Chip Cookies

These Chewy Oreo Chocolate Chip Cookies are the perfect chocolate chip cookie variation, with melty pools of chocolate and chopped Oreos in every bite. Recipe yields 10 to 12 cookies.

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: Brown Butter, Chocolate, Cookies, Cookies n Cream, Oreos

Servings: cookies

Calories: 247kcal

Author: Mike Johnson

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)

Metric - US Customary

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.

Notes

The process of browning butter cooks off moisture from the butter, so it reduces in quantity. I have accounted for this in the recipe, so you will see ½ cup (113g) of butter called for to make the brown butter, but only 7 tablespoons (98g) of brown butter is used in the cookie dough. This is not an error - I just accounted for moisture loss when calculating the initial quantity!

Nutrition