Triple Chocolate Oreo Chunk Cookies
If you are on the hunt for the ultimate indulgent cookie recipe, look no further! These Triple Chocolate Oreo Chunk Cookies are a chocolate lover’s dream come true. Imagine biting into a soft, chewy cookie packed with rich semi-sweet chocolate, creamy white chocolate, and crunchy Oreo chunks. They are the perfect treat to satisfy your sweet tooth, whether you enjoy them with a glass of milk or as an afternoon snack. Let’s dive into why this recipe deserves a spot in your dessert repertoire!
Why It Deserves a Spot
Triple Chocolate Oreo Chunk Cookies are not just your ordinary chocolate chip cookies; they are an experience. Each cookie offers a delightful contrast of textures and flavors. The combination of three different types of chocolate creates a deep, rich flavor that is complemented by the familiar crunch and creaminess of Oreo cookies. These cookies are perfect for celebrations, casual gatherings, or simply to indulge yourself after a long day. They bring a smile to anyone who takes a bite!
What You’ll Need
To make these delectable cookies, gather the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Dutch processed cocoa powder
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped white chocolate
- 1 cup chopped semi-sweet chocolate
- 1 cup chopped Oreo cookies
Toolbox for This Recipe
Before you start baking, make sure you have the following tools handy:
- Mixing Bowls: A large bowl for mixing dough and a smaller one for dry ingredients.
- Electric Mixer: A hand or stand mixer to cream the butter and sugars together effortlessly.
- Cookie Sheet: A baking sheet lined with parchment paper for easy cookie transfer.
- Measuring Cups and Spoons: Accurate measurements are key to baking perfection!
- Spoon or Cookie Scoop: For portioning out the cookie dough evenly.
Triple Chocolate Oreo Chunk Cookies — Do This Next
Now that you have everything ready, it’s time to bring these cookies to life! Follow these simple steps:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and Dutch processed cocoa powder. Set this mixture aside.
Step 3: Cream Butter and Sugars
In another large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
Step 5: Gradually Add Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix; you want the dough to remain soft and tender.
Step 6: Fold in the Chocolates and Oreos
Using a spatula, gently fold in the chopped white chocolate, semi-sweet chocolate, and Oreo cookies until evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 8: Bake to Perfection
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Triple Chocolate Oreo Chunk Cookies warm or at room temperature!
Quick Replacement Ideas
If you’re missing an ingredient or prefer alternatives, consider these quick replacements:
- Cocoa Powder: Unsweetened cocoa powder can be used instead of Dutch processed cocoa.
- Butter: You can substitute with margarine or coconut oil for a dairy-free option.
- Brown Sugar: Use all granulated sugar if you don’t have brown sugar on hand.
- White Chocolate: You can replace white chocolate with milk chocolate for a different flavor profile.
Common Errors (and Fixes)
Baking can sometimes come with its challenges. Here are a few common errors you might encounter while making Triple Chocolate Oreo Chunk Cookies and how to fix them:
- Overmixing the Dough: This can lead to tough cookies. Mix just until combined.
- Cookies Spreading Too Much: If your cookies spread excessively, try chilling the dough for 30 minutes before baking.
- Dry Cookies: Make sure not to overbake. Remove them from the oven when they are still soft in the center.
- Uneven Baking: Rotate your baking sheet halfway through baking to ensure even cooking.
Store, Freeze & Reheat
To keep your Triple Chocolate Oreo Chunk Cookies fresh and delicious, follow these tips:
- Storing: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to three months. Bake from frozen, adding a minute or two to the baking time.
- Reheating: To enjoy warm cookies later, microwave them for about 10-15 seconds until heated through.
Popular Questions
Can I use different types of chocolate?
Absolutely! Feel free to experiment with your favorite types of chocolate, whether it’s dark chocolate, milk chocolate, or even flavored chocolates.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s designed for baking to ensure the best results.
What can I add to the cookies for extra flavor?
Consider adding nuts like pecans or walnuts, or even a pinch of sea salt on top before baking for an extra flavor kick!
How do I know when the cookies are done baking?
The edges should be set while the centers will appear slightly underbaked. They will continue to firm up as they cool on the baking sheet.
What to Make After This
Once you’ve indulged in these delicious cookies, here are some other delightful recipes to try:
- Chewy Chocolate Chip Cookies
- Peanut Butter Cup Brownies
- Oreo Cheesecake Bars
- Classic Snickerdoodle Cookies
Before You Go
Baking is all about joy, creativity, and sharing delicious moments with loved ones. These Triple Chocolate Oreo Chunk Cookies are sure to bring happiness to your kitchen and smiles to those who enjoy them. Don’t forget to share your baking experience and the joy these cookies bring! Happy baking, and enjoy every chocolaty bite!
Triple Chocolate Oreo Chunk Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and Dutch processed cocoa powder. Set this mixture aside.
- In another large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix; you want the dough to remain soft and tender.
- Using a spatula, gently fold in the chopped white chocolate, semi-sweet chocolate, and Oreo cookies until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook slightly after being removed from the oven.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Triple Chocolate Oreo Chunk Cookies warm or at room temperature!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze the cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to three months. Bake from frozen, adding a minute or two to the baking time.
- To enjoy warm cookies later, microwave them for about 10-15 seconds until heated through.
