Triple Chocolate Oreo Chunk Cookies
While the Thick and Chewy Chocolate Chip Cookies are our all-time favorite, stuck-on-a-desert-island, need-them-to-survive cookie, we can’t help myself when it comes to trying all sorts of new cookie recipes. Enter these insanely sinful chocolate cookies, created by the queen of awesome cookies, Maria of Two Peas and Their Pod. She creates some of the best cookies. And these are no exception. They are thick, chewy, chocolatey, and packed full of all sorts of extra chocolate – semisweet chocolate, white chocolate, and the coup de grâce – chunks of Oreo cookies.
We can’t resist chocolate, and we surely can’t resist anything with Oreos in it. So without questions, these cookies are right up our alley. The original recipe calls for dropping the dough by tablespoons, but the other thing we can’t resist is supersized cookies. It must be in our genetic makeup that we NEED to make huge cookies. And so, we did.
Look at all that thick, chocolate, melty goodness. It’s begging for a glass of milk. And seconds.
One year ago: Pan-Fried Onion Dip
Two years ago: Potato Salad with Herbed Balsamic Vinaigrette
Triple Chocolate Oreo Chunk Cookies
Yield: 18 cookies Straightforward cookie recipe with lots of chocolate!- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (64.5 g) dutch processed cocoa powder
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (132 g) chopped white chocolate, or chips
- 1 cup (175 g) chopped semi-sweet chocolate, or chips
- 1 cup (160 g) chopped Oreo cookies
- 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- 3. With a mixer on medium speed, cream the butter and sugars together until smooth. Add the eggs, one at a time. Next, add in vanilla extract. Mix until blended well, scraping the sides of the bowl as needed.
- 4. Slowly add the flour mixture and mix just until the flour disappears. Stir in the chocolate and Oreos. Drop cookie dough by scant ¼ cups onto the baking sheet.
- 5. Bake cookies for 8-10 minutes. Don't over bake - if the cookies are set around the outside but still soft in the middle, they're ready to come out. Remove from the oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
- Yield: 18 cookies
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 2½ cups ( 312.5 g ) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ¾ cup ( 64.5 g ) dutch processed cocoa powder
- 1 cup ( 227 g ) unsalted butter, at room temperature
- 1 cup ( 200 g ) granulated sugar
- 1 cup ( 220 g ) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup ( 132 g ) chopped white chocolate, or chips
- 1 cup ( 175 g ) chopped semi-sweet chocolate, or chips
- 1 cup ( 160 g ) chopped Oreo cookies
Method
- 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- 3. With a mixer on medium speed, cream the butter and sugars together until smooth. Add the eggs, one at a time. Next, add in vanilla extract. Mix until blended well, scraping the sides of the bowl as needed.
- 4. Slowly add the flour mixture and mix just until the flour disappears. Stir in the chocolate and Oreos. Drop cookie dough by scant ¼ cups onto the baking sheet.
- 5. Bake cookies for 8-10 minutes. Don't over bake - if the cookies are set around the outside but still soft in the middle, they're ready to come out. Remove from the oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
