These Bakery Style Oreo Chocolate Chip Cookies are dreamy. They are a thick, soft, and chewy style cookie jam packed with chocolate chips and crushed Oreos.
My Bakery Style Oreo Chocolate Chip Cookies are very similar to the cookies that I made for Easter dinner, which you can find here:
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I recently made these cookies for a friend’s dinner party and brought more than I needed to. I took some home and after 5 days they were still soft, and still delicious!
If you like Oreo as much as I do, check out these recipes
Golden Oreo Birthday Cake, Birthday Oreo Blondies, S’moreo Cake
Why you should make these cookies
Soft- These cookies are the softest cookie ever, while still being super chewy. You just can’t go wrong with a soft and chewy cookie.
Large- Everything is better when it’s bigger, right? In my opinion, one large cookie is always better than 3 small cookies.
Oreo- I mean, Oreo really is the superior cookie. I’m just taking it to the next level by adding them to a giant cookie.
Chocolate- There are chocolate chunks in the cookie that just make it better. Chocolate and Oreos… does it get better?
Cookie- It’s a cookie. Need I say more? That alone is the reason you make it.
Grocery list
Here are some ingredients that you might not have in your pantry that you will need to pick up at the store. For a full list of ingredients, make sure to check out the recipe card.
- Unsalted butter- I use unsalted butter because you always want to be able to control the amount of salt in your baking. The butter should be COLD. This helps prevent the cookies from spreading.
- Eggs- You will use a whole egg, and an egg yolk in this recipe. Because the butter is cold, you should also use cold eggs.
- Cake flour- Cake flour has a lower protein content than most flours, so this helps to make your cookies soft.
- Oreos- A normal size package of Oreos will do.
- Dark chocolate chips- I like to use dark chocolate chips or dark chocolate chunks because they match the dark cocoa powder used in the Oreo cookies.
Step by step instructions
Step 1: Cream the butter and sugar. Cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. Because the butter is cold, you want to make sure that you beat the mixture for at least 5 minutes.
Step 2: Add the vanilla and eggs. Add the vanilla extract and the eggs and mix until smooth.
Step 3: Add the dry ingredients. With the mixer on the lowest speed, add in the flour, baking powder, half of the Oreo chunks, and the chocolate chips. Mix just until there are no more streaks of flour.
Step 4: Shape the dough. With a kitchen scale or a large cookie scoop, weigh out 4 ounce balls of dough or scoop out 5 equal cookie balls.
Step 5: Garnish. Garnish the cookie dough with the rest of the Oreo chunks.
Step 6: Bake the cookies. While the oven is preheating, pop the shaped dough into the fridge until the oven is up to temperature. When the oven is ready, bake the cookies for 13-15 minutes.
Baking tips
-The butter needs to be cold. I cut it up into pieces to help it cream more evenly. If you decide not to use cold butter, make sure to place the cookie dough balls into the fridge for up to two hours.
-Crush the Oreos into bite size pieces. No one likes a huge chunk of Oreo in their cookie. Unless you do.. then that’s cool too.
-My favorite kitchen scale that I use daily is form here
STORING AND FREEZING
Store the Bakery Style Oreo Chocolate Chip Cookies in an airtight container for up to 5 days.
FREEZING
Freeze the baked cookies in an airtight container for up to 30 days. Thaw for 1-2 hours before enjoying.
If you need more recipes, try out some of these and remember to follow me on Instagram, TikTok, and Pinterest!
Recipe
Bakery Style Oreo chocolate Chip Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter cold, cut into cubes
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 large egg yolk
- 1 cup all-purpose flour
- ¾ cup cake flour
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 slightly crushed regular Oreos dived
- ½ cup dark chocolate chips or chunks
Instructions
- Instructions
- Prepare a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
- In a large ziplock bag, place 12 Oreos and slightly beat them into large chunks. Separate the chunks in half. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 5 minutes. Scrape the sides and bottom of the bowl as needed.
- On a medium-high speed, beat the vanilla extract and eggs. Mix until smooth. This should take about 2-3 minutes.
- Add in the flour, baking powder, half of the Oreo chunks and the chocolate chips/chunks. Mix on low just until the flour mixture disappears. Do not over mix
- With a kitchen scale or a large cookie scoop, weigh out 4.5 ounce balls, or scoop out 5 equal cookie balls. Place them on the prepared baking sheet.
- Garnish the cookie dough with the rest of the Oreo chunks. Preheat your oven to 350.
- While the oven is preheating, pop the shaped dough into the fridge until the oven is up to temperature.
- Once the oven is heated, bake them for 13-15 minutes.
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