Savor the delightful crunch and creamy chunks in these homemade Oreo chocolate chip cookies, a treat that's sure to satisfy your sweet tooth.
Ingredients:
- ⅔ cups unsalted butter, softened
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 1 extra egg yolk
- ½ tsp fine sea salt
- 1 tsp baking soda
- 2 cups all-purpose flour
- 3 cups roughly chopped Oreo cookies
- 1 cup semi-sweet chocolate chips
Instructions:
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, sea salt, and vanilla extract with an electric mixer until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Incorporate the eggs and additional egg yolk one at a time, fully blending each into the mixture before adding the next, ensuring a creamy consistency.
- Gradually mix in the all-purpose flour and baking soda, being careful not to overmix to avoid a tough dough.
- Gently fold in the Oreo cookie chunks and chocolate chips using a spatula until evenly distributed throughout the dough.
- Wrap the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or for optimal results, leave it overnight.
- When ready to bake, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
- Using a cookie scoop or tablespoon, portion out the dough into 1 ½ tablespoon-sized balls, and place them on the prepared baking sheet, allowing room for spreading.
- Bake in the preheated oven for 11-12 minutes or until the edges are just golden. Avoid overbaking to maintain a soft center.
- Immediately after removing from the oven, garnish the cookies with additional chocolate chip and Oreo pieces for an aesthetically pleasing look.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Additional Tips:
- Room temperature ingredients mix better, so ensure your eggs and butter are not cold.
- Resist the urge to overmix the dough after adding flour to keep your cookies tender.
- Measuring flour accurately is crucial; spoon it into the measuring cup and level it off without compacting it.
- Chilling the dough solidifies the fat, which helps prevent the cookies from spreading too much during baking.
- Patience is key; allowing the cookies to cool slightly on the pan sets the structure, so they don’t fall apart when lifted.
- Transferring to a wire rack prevents the bottoms from becoming soggy, ensuring a perfect cookie texture every time.
Indulge in these chunky cookies, where every bite is a blend of soft dough, melty chocolate, and the distinctive Oreo crunch.
