Oreo Dark Chocolate Chip Cookies

PREP TIME: 1HR |  COOK TIME: 10-12 MIN |  YIELD: 12-15 cookies

Scrumptious Moment - Sweet tooth cravings

No special memory here, other than the realization that I LOVE chocolate chip cookies, and I LOVE Oreos, so why not put the two together. Little did I know that this would create the most perfect cookie variation that gives you the same chewy and soft texture of a classic cookie, but elevated with the sweet vanilla cream and crunchy chocolate pieces of an Oreo.

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OREO DARK CHOCOLATE CHIP COOKIES

Introducing your new favorite dessert: Oreo Dark Chocolate Chip Cookies! This has everything you love in a classic chocolate chip but is elevated in flavor and texture but the dark chocolate Oreo cookie crunch and the chunks of sweet vanilla cream. It is soft in the center and crispy on the edges, and tastes incredible dipped in a cold, tall glass of whole milk.

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THE IMPORTANCE OF FLAKY SEA SALT

Baking tip 101: sprinkle everything with flaky sea salt. This little trick works with just about any dessert, but especially with chocolate chip cookies. We all love a sweet and salty combo - peanut butter and jelly, popcorn and chocolate, fruit and cheese - and in this case, the rich chocolate contrasting the coarse salt brings out the sweetness in the cookies and keeps you coming back for more. If you haven’t tried this before, I guarantee you will not be disappointed.

But it is crucial that you use the right salt. What does that mean? No granulated salt or the ones you would pour out of a shaker at a restaurant. It is easy to overdo it and end up with a very salty cookie. I recommend using flaky sea salt, like Maldon’s Sea Salt or Fleur de Sel. Both have a milder flavor and looks elegant, and gourmet sprinkled on the cookies.

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CUSTOMIZING YOUR COOKIE

One of the reasons chocolate chip cookies are my favorite dessert is because they are incredibly versatile and can be customized to suit any craving. With just a few simple tweaks, you can transform a basic cookie recipe into something uniquely delicious, like these Oreo Dark Chocolate Chip Cookies! Instead of Oreos, however, you can add chopped nuts like walnuts or pecans for a crunchy bite or throw in swirls of peanut butter or caramel for a rich, indulgent twist. If you're feeling adventurous, try sprinkling in some toffee bits, coconut flakes, or even crushed pretzels for a salty-sweet combination. The possibilities are endless!

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Yield: 12-15

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OREO DARK CHOCOLATE CHIP COOKIES

This is fun take on a classic chocolate chip cookie that is soft and chewy with bites of melted dark chocolate and vanilla cream from the crisp Oreo cookies!

Prep time: 1 HourCook time: 12 MinTotal time: 1 H & 12 M

Ingredients

• 1 1/2 sticks of salted butter
• 1 cup of light brown sugar
• 1/4 cup of white granulated sugar
• 1 large egg, and 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1 3/4 cup of all-purpose flour
• 3/4 teaspoon of baking soda
• 1 Lindt Sea Salt Dark Chocolate bar, roughly chopped
• 5-6 original Oreo cookies (although golden Oreos are also delicious), roughly chopped
• flaky sea salt for sprinkling (I use Maldon's)

Instructions

1. Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
2. In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk and vanilla extract and beat well to mix sure the egg has completely dispersed.
3. In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
4. Chop the bar of dark chocolate into slightly bigger pieces than you would expect from a semi-sweet chocolate chip parcel. Roughly chop the Oreo cookies about the same size (smaller if you don't want a chunky cookie).
5. Add in your chocolate and Oreo toppings and mix until both are dispersed throughout the cookie dough. Save some of chocolate and Oreo pieces to add to the top of the dough before they bake.
6. Cover the mixing bowl with plastic wrap and allow to chill in fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
7. While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
8. Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
9. As soon as you take then out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!