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A hand holding a broken open double chocolate oreo chocolate cookie.

Giant Double Chocolate Oreo Cookies Recipe

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  • Author: Brittany
  • Total Time: 1 hour (includes cooling time)
  • Yield: 6 giant cookies 1x

Description

This double chocolate Oreo cookies recipe makes giant double chocolate cookies that are thick, chewy, and packed with crushed Oreos. Made with a rich chocolate cookie base, melty chocolate chips, and extra crushed Oreos baked on top, these bakery-style cookies are soft in the center with perfectly crisp edges. Perfect for all the Oreo lover’s out there!

Ingredients

Units Scale
  • 3/4 cup Unsalted Butter (room temperature)
  • 3/4 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 2 Teaspoons Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Natural Cocoa Powder
  • 1 Teaspoon Corn Starch
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt (heaping)
  • 3/4 cup Mini Chocolate Chips
  • 1/2 cup Chocolate Chips
  • 16 Oreos

Instructions

  1. Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, cocoa powder, corn starch, baking powder, baking soda, and salt in a separate bowl.
  3. Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
  4. Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
  5. Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
  6. Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
  7. Chocolate Chips: Add the mini and regular chocolate chips and pulse the mixer a few times until evenly distributed.
  8. Crush the Oreo’s: Place the Oreo cookies into a large gallon-size zip-top bag and seal tightly. Use a rolling pin or heavy cup to crush them into small chunks and crumbs, leaving some larger pieces for extra texture in the cookies.
  9. Add Oreo’s and Dip Tops: Add half of the crushed Oreo’s to the chocolate cookie dough base, and pulse mixer until evenly distributed. Shape 6 giant cookie dough balls and dip tops into the remaining crushed Oreo’s.
  10. Shape the Cookies: Re-shape cookies if needed after rolling – pinching the tops a few times for a rustic bakery-style look. Place on the prepared parchment lined baking sheet. These cookies weighed about 5.7 oz each and I was able to form 6 giant cookies.
  11. Bake: Bake on middle rack for 12-14 minutes, depending on cookie size. 13 minutes seems to be the sweet spot for me!
  12. Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for 1–2 hours to finish setting before enjoying.
  13. Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
 

Equipment

Notes

Note: This recipe is written for natural cocoa powder; if you use Dutch-processed cocoa, the dough may be a bit drier, so add 1–2 teaspoons of milk or cream until it comes together smoothly.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://coveandkitchen.com/giant-double-chocolate-oreo-cookie-recipe/