Chunky Oreo Chocolate Chip Cookies

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:

1. 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.
2. 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.
3. Gradually mix in the all-purpose flour and baking soda, being careful not to overmix to avoid a tough dough.
4. Gently fold in the Oreo cookie chunks and chocolate chips using a spatula until evenly distributed throughout the dough.
5. 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.
6. When ready to bake, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
7. 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.
8. Bake in the preheated oven for 11-12 minutes or until the edges are just golden. Avoid overbaking to maintain a soft center.
9. Immediately after removing from the oven, garnish the cookies with additional chocolate chip and Oreo pieces for an aesthetically pleasing look.
10. 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.