Ultimate Bakery Style Oreo Chocolate Chip Cookies: Thick, Chewy & Irresistible
Prepare to elevate your cookie game with these absolutely dreamy Bakery Style Oreo Chocolate Chip Cookies. Forget those flat, crumbly cookies you’ve had before; these are the real deal. Imagine a gloriously thick, exquisitely soft, and perfectly chewy cookie, each bite bursting with generous chocolate chips and delightfully crushed Oreo pieces. This recipe isn’t just about making cookies; it’s about creating an experience – a moment of pure, unadulterated cookie bliss that tastes like it came straight from a gourmet bakery, but crafted right in your own kitchen.
My recipe for these decadent Bakery Style Oreo Chocolate Chip Cookies builds upon the success of some of my most cherished cookie creations, sharing a similar foundation with the crowd-pleasing cookies I crafted for Easter dinner. If you enjoyed those, or are simply curious about other unique cookie twists, you can discover my Carrot Cake Oreo Cookies here.
A true testament to their incredible texture and flavor, I recently baked a batch of these for a friend’s dinner party. Not only were they an absolute hit, but I deliberately brought more than necessary, taking some home with me. To my delight, even after a full five days, these cookies remained incredibly soft, wonderfully chewy, and just as utterly delicious as they were fresh out of the oven! This exceptional longevity makes them perfect for meal prepping your sweet cravings or for enjoying over several days without any compromise on quality.
If you’re an Oreo enthusiast like me, you’ll be thrilled to explore these other fantastic recipes that celebrate the iconic cookie:
- Golden Oreo Birthday Cake: A festive and delightful cake perfect for any celebration, featuring the beloved Golden Oreo.
- Birthday Oreo Blondies: Chewy, rich blondies packed with birthday cake flavor and more Oreos for a joyful treat.
- S’moreo Cake: A decadent dessert combining the best of s’mores and Oreos for an unforgettable, campfire-inspired delight.
Why These Bakery Style Oreo Chocolate Chip Cookies Are a Must-Bake
There are countless reasons to whip up a batch of these phenomenal cookies, but let’s dive into what truly makes them stand out from the rest. This isn’t just another cookie recipe; it’s a guide to creating a truly unforgettable dessert that will impress everyone, including yourself!
Irresistibly Soft & Chewy Perfection
If you’re a fan of cookies that are tender on the inside with just the right amount of chewiness, then these are your dream come true. We’re talking about a texture that practically melts in your mouth while still offering that satisfying resistance. The combination of specific ingredients and precise baking techniques ensures that these cookies remain incredibly soft even days after baking, avoiding the common pitfall of becoming dry or crumbly. A soft and chewy cookie is the hallmark of a truly great treat, and this recipe absolutely delivers.
Generously Sized for Ultimate Indulgence
When it comes to cookies, bigger often means better, and these cookies are designed to be substantial. Each cookie is a delightful, oversized marvel, offering more to savor and enjoy. Why settle for three small, forgettable cookies when you can have one magnificent, satisfying cookie that feels like a true indulgence? Their impressive size not only looks appealing but also contributes to their thick, soft center, ensuring a luxurious bite every time.
The Unbeatable Delight of Oreo
Let’s be honest, Oreos are a universally loved cookie for a reason. Their distinctive chocolatey flavor and creamy filling are simply unmatched. In this recipe, we take that superior taste to the next level by incorporating crushed Oreos directly into the dough. This means every bite offers a delightful textural contrast and an explosion of that iconic Oreo flavor, perfectly integrated into a giant, homemade cookie. It’s an Oreo lover’s paradise!
Rich Chocolate Harmony
Beyond the Oreos, these cookies are generously studded with rich dark chocolate chips (or chunks, if you prefer). The deep, slightly bitter notes of dark chocolate perfectly complement the sweetness of the cookie dough and the unique flavor of the Oreos. This dynamic duo of chocolate and Oreos creates a symphony of flavors that is incredibly addictive. It’s a classic pairing elevated to an art form, making each cookie a deeply satisfying chocolate experience.
Simply, It’s a Cookie!
At its core, it’s a cookie, and sometimes that’s all the reason you need! But not just any cookie – it’s a bakery-quality, homemade masterpiece. These cookies offer the comfort and nostalgia of a classic treat, combined with the exciting twist of everyone’s favorite sandwich cookie. They are perfect for sharing, gifting, or simply enjoying all by yourself with a tall glass of milk. You really can’t go wrong when you choose to bake a batch of these.
Essential Ingredients for Your Bakery Style Cookies
To create these exceptional cookies, you’ll need a few key ingredients. While some are pantry staples, others might require a quick trip to the store. For the complete and detailed list of exact measurements, please refer to the comprehensive recipe card located further down this page. Here, we’ll delve into the specific role of each crucial ingredient to help you understand the magic behind your delicious cookies.
- Unsalted Butter: The foundation of any great cookie! I always opt for unsalted butter as it gives you complete control over the salt content in your baking. Crucially, the butter should be COLD and cut into cubes. Using cold butter is a non-negotiable step to prevent your cookies from spreading too much in the oven, ensuring they maintain that coveted thick, bakery-style shape. This also helps with the creaming process, creating more air pockets for a lighter texture.
- Eggs (Whole Egg & Egg Yolk): This recipe calls for one whole large egg and an additional large egg yolk. The whole egg provides structure and moisture, while the extra egg yolk contributes to a richer flavor, a softer crumb, and an even chewier texture – essential for that bakery-style appeal. Just like the butter, using cold eggs is recommended to maintain a consistent temperature throughout the dough and prevent it from becoming too loose.
- Cake Flour: This is a secret weapon for achieving truly soft cookies. Cake flour has a lower protein content compared to all-purpose flour, which results in less gluten development. Less gluten means a more tender, delicate, and softer cookie, perfectly complementing the chewy texture we’re aiming for. It’s what gives these cookies their incredible melt-in-your-mouth quality, making them feel truly professional.
- All-Purpose Flour: While cake flour provides tenderness, a combination with all-purpose flour provides the necessary structure and chew. This balance is key to ensuring the cookies are not *too* delicate but still wonderfully soft and hold their shape beautifully.
- Granulated Sugar & Brown Sugar: The blend of both sugars is vital for a complex texture. Granulated sugar contributes to crisp edges and aids in the cookie’s spread, while packed brown sugar adds moisture, a rich, caramel-like depth of flavor (thanks to its molasses content), and a delightfully chewy texture. This combination is essential for achieving the perfect balance of soft, chewy, and slightly crisp.
- Oreos: A standard-sized package of regular Oreos is what you’ll need. These will be crushed into bite-sized pieces, ensuring that every bite of your cookie delivers that unmistakable Oreo crunch and creamy filling flavor. The contrast of the cookie’s inherent softness with the crunchy Oreo chunks is an absolute delight!
- Dark Chocolate Chips or Chunks: To truly complement the dark cocoa notes of the Oreo cookies, I highly recommend using dark chocolate chips or chunks. Their slightly bitter, intense chocolate flavor creates a beautiful contrast with the sweetness of the dough and the Oreos, resulting in a more complex and satisfying taste profile. Feel free to chop a dark chocolate bar for irregular, melty pockets.
- Baking Powder & Corn Starch: Baking powder acts as a crucial leavening agent, helping the cookies rise and achieve their thick, puffed structure. Cornstarch is another unsung hero in this recipe; it contributes significantly to the softness and chewiness of the cookie by tenderizing the crumb and preventing excessive gluten formation, ensuring a tender bite.
- Pure Vanilla Extract: A splash of high-quality pure vanilla extract is indispensable for enhancing all the other flavors. It adds warmth, depth, and a delightful aromatic complexity that brings all the ingredients together harmoniously.
- Salt: Essential for balancing the sweetness in the cookie dough and bringing out the rich, nuanced flavors of both the chocolate and the Oreos. A pinch of salt elevates the entire taste experience, so don’t be tempted to skip it!
Crafting Your Perfect Bakery Style Oreo Chocolate Chip Cookies
Follow these detailed steps carefully to ensure your cookies come out thick, soft, and perfectly chewy every single time. Precision is key in baking, so take your time and enjoy the process of creating these incredible treats!
Step 1: Cream the Cold Butter and Sugars. Begin by placing your cold, cubed unsalted butter, packed brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream this mixture on medium-high speed until it becomes incredibly smooth, light, and creamy. Because the butter is cold, this process will take a bit longer than usual – allow at least 5 minutes for it to fully emulsify and aerate. Be sure to stop periodically and scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated and no sugar crystals remain stuck.
Step 2: Incorporate the Vanilla and Eggs. Once your butter and sugar mixture is light and fluffy, reduce the mixer speed to medium-high and add the pure vanilla extract, the whole large egg, and the additional large egg yolk. Beat for another 2-3 minutes until all the ingredients are fully combined and the mixture appears smooth and homogenous. The dough should look cohesive and slightly pale. Again, scrape down the bowl as needed to ensure no streaks of unmixed ingredients remain.
Step 3: Gently Fold in the Dry Ingredients & Fillings. With the mixer set to its lowest speed, gradually add in the all-purpose flour, cake flour, corn starch, baking powder, and salt. Mix just until there are no visible streaks of flour remaining – this should be quick, typically 30-60 seconds. This is also the perfect time to gently fold in about half of your crushed Oreo chunks and all of the dark chocolate chips or chunks. Be careful not to overmix the dough, as overworking the flour can develop gluten, leading to tough cookies. Mix only until barely combined, allowing a few flour streaks to remain is better than overmixing.
Step 4: Shape the Dough Balls. For that true bakery-style look and consistent baking, use a kitchen scale to weigh out 4.5-ounce (approximately 128g) balls of dough. This ensures that all your cookies are uniform in size and bake evenly. Alternatively, if you don’t have a scale, use a large cookie scoop (about 3 tablespoons) to portion out five equally sized cookie balls. Gently roll them into neat spheres. Place these generously sized dough balls onto your prepared baking sheet lined with parchment paper, ensuring ample space between them to allow for spreading during baking.
Step 5: Garnish for Visual Appeal. This step is crucial for achieving that irresistible, professional bakery-fresh look. Take the remaining half of your crushed Oreo chunks and gently press them into the tops and sides of each shaped cookie dough ball. This ensures that the beautiful, distinct Oreo pieces are prominently visible after baking, making your cookies even more enticing and appetizing. While you’re performing this step, go ahead and preheat your oven to 350°F (175°C).
Step 6: Chill and Bake to Perfection. While your oven is preheating to the correct temperature, place your prepared baking sheet with the garnished cookie dough balls into the refrigerator. Chilling the dough before baking is a vital step that helps prevent excessive spreading, allowing the cookies to bake up thick and chewy rather than flat and thin. Once your oven is fully preheated, transfer the chilled cookie dough to the oven and bake for 13-15 minutes. The edges should be set and lightly golden, while the centers still look slightly soft and gooey – this indicates a perfectly chewy interior. They will continue to set as they cool. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Expert Baking Tips for Flawless Oreo Chocolate Chip Cookies
Achieving bakery-quality cookies at home is all about paying attention to a few critical details. These expert tips will help ensure your Bakery Style Oreo Chocolate Chip Cookies turn out perfectly every single time, delivering that coveted thick, soft, and chewy texture.
- Embrace Cold Ingredients: The importance of using cold unsalted butter and cold eggs cannot be overstated. Cold butter, when creamed for an extended period, creates stable air pockets that contribute to the cookie’s lift and prevent excessive spreading, giving you that desirable thick profile. I recommend cutting the butter into small cubes before creaming to help it incorporate more evenly and thoroughly. If you find your butter warmed up too much during the creaming process, or if you opted for room temperature butter (though not highly recommended for this recipe’s specific texture), make sure to place the shaped cookie dough balls into the fridge for at least 1-2 hours before baking. This re-chilling step is crucial for preventing flat cookies and ensuring proper rise.
- Perfect Oreo Crushing: The key to integrating Oreos into your cookies is achieving the right consistency. You want to crush the Oreos into varying bite-sized pieces – not too fine like dust, but also not so large that they become overwhelming in a single bite. A good method is to place them in a large ziplock bag and gently bash them with a rolling pin or the bottom of a heavy pan until you have a mix of small and medium chunks. This ensures a delightful textural surprise and a burst of Oreo flavor in every mouthful without making the cookie crumbly.
- Don’t Overmix the Dry Ingredients: Once you add the flour, baking powder, corn starch, and salt, mix just until the dry ingredients are barely combined and no streaks of flour are visible. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the soft and chewy texture we’re aiming for. A gentle hand and minimal mixing at this stage are vital for a tender cookie. Stop the mixer as soon as the flour disappears.
- Precision with a Kitchen Scale: For truly consistent, bakery-style results, a kitchen scale is your best friend. Weighing out each cookie dough ball (around 4.5 ounces or 128g for this recipe) ensures that all your cookies bake evenly, have the same impressive size, and achieve the perfect texture. It eliminates guesswork and guarantees uniformity, making your cookies look and taste professional. My favorite kitchen scale that I use daily is from Escali.
- Underbake Slightly for Chewy Centers: For that ultimate soft and chewy center, it’s often better to slightly underbake your cookies. When they come out of the oven, the edges should be set and just beginning to turn golden, while the very center might still look a little soft and slightly underdone. This is perfectly normal and desired! They will continue to cook and set as they cool on the hot baking sheet. This technique is key to preventing dry, crunchy cookies and ensuring a delightful chewiness.
- Patience During Cooling: Resist the urge to move your cookies immediately off the baking sheet. Let them cool on the hot pan for at least 5-10 minutes. This allows them to finish setting up and firm up gently without breaking, especially important for large, soft cookies, before you transfer them to a wire rack to cool completely.
- Don’t Crowd the Baking Sheet: Place only 4-5 large cookie dough balls per standard baking sheet, ensuring plenty of space between each one. Overcrowding can lead to uneven baking and prevent the cookies from spreading properly and developing crispy edges.
Storing and Freezing Your Bakery Style Delights
One of the best qualities of these Bakery Style Oreo Chocolate Chip Cookies is their ability to stay wonderfully fresh for days, making them perfect for enjoying over time or preparing ahead. Here’s how to properly store and freeze them to maintain their irresistible texture and flavor.
Storage for Freshness
To keep your baked cookies at their peak softness and chewiness, store them in an airtight container at room temperature. They will remain incredibly fresh and delicious for up to 5 days. For an extra touch that helps maintain moisture, you can place a half slice of plain white bread or a tortilla in the container with the cookies; the cookies will absorb moisture from the bread, helping them stay soft and tender even longer. Just be sure to replace the bread every couple of days.
Freezing Baked Cookies
If you’ve baked a large batch or simply want to have a stash of these delightful cookies ready for future cravings, they freeze beautifully. Allow the cookies to cool completely to room temperature after baking. Once cooled, arrange them in a single layer on a baking sheet and freeze for about an hour until they are firm. This “flash freezing” prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag, ensuring as much air as possible is removed to prevent freezer burn. Properly stored, they can be frozen for up to 30 days without losing their quality. When ready to enjoy, simply thaw them at room temperature for 1-2 hours. For an extra warm and gooey treat, you can briefly warm them in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.
Freezing Cookie Dough (For Future Baking)
Want freshly baked cookies anytime with minimal effort? You can also freeze the raw cookie dough! After shaping the dough balls in Step 4 (and garnishing in Step 5), place them on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Once firm, transfer the frozen dough balls to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months. When you’re ready to bake, there’s no need to thaw! Simply preheat your oven as directed and bake the frozen dough balls for an additional 2-4 minutes beyond the recommended baking time (so, about 15-19 minutes total), or until the edges are golden and the centers are set. This is a fantastic way to always have warm, homemade cookies ready on demand!
We hope you thoroughly enjoy baking and savoring these incredible cookies. If you’re eager for more delicious recipes and baking inspiration, be sure to explore other creations on our site and remember to follow me on Instagram, TikTok, and Pinterest for daily sweet treats and baking adventures!
Recipe Card: Bakery Style Oreo Chocolate Chip Cookies
Bakery Style Oreo Chocolate Chip Cookies
Molly Murphy
Pin Recipe
Ingredients
For the Cookies
- ½ cup unsalted butter cold, cut into cubes
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 large egg yolk
- 1 cup all-purpose flour
- ¾ cup cake flour
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 slightly crushed regular Oreos divided
- ½ cup dark chocolate chips or chunks
Instructions
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Preparation: Line a large baking sheet with parchment paper. This prevents sticking and ensures even baking. Set aside.
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Crush Oreos: Place 12 regular Oreos into a large ziplock bag. Using a rolling pin or the bottom of a sturdy glass, gently crush them into various large chunks. Avoid turning them into fine crumbs. Divide the crushed Oreos into two equal halves. Set aside.
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Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the cold, cubed unsalted butter, packed brown sugar, and granulated sugar. Cream on medium-high speed for at least 5 minutes, or until the mixture is visibly light, fluffy, and creamy. Ensure you scrape down the sides and bottom of the bowl frequently to incorporate all ingredients evenly.
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Add Wet Ingredients: Reduce mixer speed slightly to medium-high. Add the pure vanilla extract, the whole large egg, and the additional large egg yolk. Beat for another 2-3 minutes until the mixture is smooth and fully combined.
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Incorporate Dry Ingredients & Fillings: Turn the mixer to its lowest speed. Gradually add the all-purpose flour, cake flour, corn starch, baking powder, and salt. Mix just until the flour mixture is no longer visible and barely combined. Then, gently fold in one half of the crushed Oreos and all of the dark chocolate chips or chunks. Be careful not to overmix the dough.
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Shape Cookie Dough: Using a kitchen scale, weigh out 4.5-ounce (approx. 128g) portions of dough to ensure consistent sizing and even baking. If you don’t have a scale, use a large cookie scoop to form 5 equal cookie balls. Place them on the prepared baking sheet, leaving ample space between each.
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Garnish & Preheat: Take the remaining half of the crushed Oreos and gently press them onto the tops and sides of each cookie dough ball for a beautiful bakery-style finish. While garnishing, preheat your oven to 350°F (175°C).
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Chill Dough: Once the cookie dough balls are shaped and garnished, place the baking sheet into the refrigerator. Chill the dough until your oven has fully preheated. This crucial step helps prevent the cookies from spreading too much and ensures a thick, chewy result.
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Bake to Perfection: Transfer the chilled baking sheet to the preheated oven. Bake for 13-15 minutes, or until the edges are lightly golden brown and set, but the centers still appear slightly soft. The cookies will continue to cook and firm up as they cool.
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Cool & Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these warm, chewy, bakery-style delights with a glass of milk!