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In the homemade cookie department, a classic chocolate chip always ranks #1 in my book. Oversized, bakery-style, chewy in the middle and just slightly crisp around the edges? There is almost nothing better.
Almost nothing quite beats a still-warm-from-the-oven homemade cookie. However, there is also something to be said for enjoying a nostalgic store-bought childhood treat every now and again. And for me, my go-to store-bought cookie is always a classic Oreo.
Of course, the best way to enjoy an Oreo cookie is by dunking it in milk. (None of that “twist and eat the cream first” business for me!) Give me a great book, a stack of single-stuff Oreos, and a tall, cold glass of milk, and I’m a happy camper.
This bakery-style Oreo chocolate chip cookie recipe combines the best parts of a homemade chocolate chip cookie with the sweet, crunchy nostalgia of an Oreo. And because you can never go wrong with more chocolate, I’ve built this bakery-style Oreo cookie recipe using a dark chocolate cookie dough. The result? A gooey, oversized, dark chocolate creation.
Just like a classic Oreo, these cookies are best enjoyed with a tall glass of ice cold milk!
Bakery-Style Oreo Cookie Tips and Tricks
Chilling the dough is the key to producing a rich, chewy, bakery-style cookie. You can chill for as little as one hour or as long as 24, so it’s easy to make the dough in advance. Do not omit the chilling step from this recipe.
If you don’t have an ice cream scoop or cookie scoop, you can use your hands to roll the dough into balls. Ideally, you want to roll balls of dough which are at least the size of golf balls. You can even go a bit larger if you want to create oversized, bakery-style cookies
Any kind of chocolate chips, chunks, or chopped dark chocolate will work in this recipe. You can use semi sweet, milk, or dark chocolate, depending on your preference or what you happen to have in the pantry. Or, you could even use white chocolate chips.
If you really want to take things to the next level, might I suggest making this recipe with fudge-covered Oreos, or perhaps the kind filled with chocolate cream? I haven’t tried this yet myself, but for the true chocoholic, it just might be the way to go.
More bakery-style cookies you might enjoy:
Lavender-Lemon Latte Cookies
Chocolate Caramel Cookies
Rainbow M&M Peanut Butter Cookies
Chocolate Passionfruit Cookies
If you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Bakery-Style Oreo Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 12-15 oversized cookies 1x
Description
These bakery-style cookies feature a dark chocolate base, chocolate chips, and chunks of Oreo cookie. Best enjoyed with a tall glass of milk!
Ingredients
200 grams flour (1 1/2 cups)
2 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
113 grams unsalted butter, softened (1/2 cup / 1 stick)
105 grams granulated sugar (1/2 cup)
105 grams dark brown sugar (1/2 cup, packed)
1 egg
3 tablespoons whole milk
1/2 teaspoon vanilla bean paste
175 grams chopped Oreo cookies (2 cups), plus more for the tops of the cookies
240 grams semi-sweet chocolate chips or chunks (1 cup), plus more for the tops of the cookies
Instructions
In a large bowl, combine flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl or the bowl of a stand mixer, add the softened butter and mix on medium-high speed until until creamy, about 2 minutes. Gradually add the sugars, followed by the egg, milk, and vanilla bean paste, beating well after each addition.
Add the dry ingredients to the butter mixture, beating until just combined.
Stir in the chocolate chips and chopped Oreo cookies.
Form the dough into a ball. Wrap in clingfilm/plastic wrap and chill, at least one hour or overnight.*
When the dough is well-chilled and ready to bake, preheat oven to 350° F / 175° C.
Line a baking tray with parchment or a silicone baking mat.
Use a cookie scoop or melon baller to scoop the dough into large, golf ball-sized balls.** Place on prepared baking tray. (Be sure to allow a good amount of space between each ball, as these cookies will spread while baking.) Press a few reserved chocolate chips and Oreo chunks into the top of each ball of dough.
Place tray in the freezer for 5 minutes, or chill for 15 minutes in the fridge.
Bake in preheated oven for 15-17 minutes. Remove from oven and allow cookies to cool on the tray for five minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to five days.
Notes
*Chilling the dough is the key to producing a rich, chewy, bakery-style cookie. Don’t skip this step!
**If you don’t have a cookie scoop, you can use your hands to roll the dough into balls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
