Soft and chewy brown butter chocolate chip cookies loaded up with Oreo pieces! These bakery style Oreo chocolate chip cookies are perfect for Oreo lovers!
Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
Whisk together your flour, baking soda and baking powder in a medium bowl. Set aside. In a food processor or in a ziplock bag with a rolling pin, crush your Oreos. You want a mixture of Oreo crumbs and bigger chunks of Oreo cookies.
2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 12 Oreos
In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
1 ½ sticks unsalted butter
Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
1 cup light brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract, 1 ½ teaspoon kosher salt
Add in the egg and egg yolk and whisk until smooth and glossy
1 egg, 1 egg yolk
Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
Add in your chocolate chips and Oreo crumbs. Keep a small handful of chocolate chips and some of the bigger Oreo pieces to the side.
1 cup dark chocolate chips
Scoop out the cookie dough using a 1.5 tablespoon ice cream scooper and place on a lined tray. Chill for at least 30 minutes or up to overnight
Bake the cookies 6 at a time for 10-12 minutes. Once out of the oven, gently press on extra chocolate chips and some of the larger Oreo pieces.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Oreos: feel free to use any flavor of Oreo! I have tested these with both regular Oreos and double stuffed and both work. Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.