Milk chocolate chips and Oreo cookie chunks in a cookie…pure genius. These cookies came out like the perfect combination of brownie and chocolate cookie. The outer edges were crunchy, the exterior slightly crispy and the interior wonderfully rich and soft. The texture was also quite harmonious. The cookie itself is soft, the chocolate chips were creamy and the oreo chunks provided just the right amount of soft yet crunchy contrast. This is the kind of cookie I want to bake, keep a few, and give the rest away because I would otherwise eat them all! Oh, and these cookies truly require a tall glass of ice cold milk. I have no complaints about these cookies. Sinfully delicious. Chilling the dough really helps, so don’t skip that step. Here is the recipe. I tripled the recipe from cookiemadness and used milk chocolate bars for the melted chocolate and milk chocolate chips instead of the chunks. Enjoy!
Milk Chocolate Oreo Chunk Cookies
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
4 ounces milk chocolate — divided use (2 ounces coarsely chopped and 2 ounces cut into 1/4-inch chunks)
4 tablespoons unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3 Oreos (optional)
Preheat oven to 325 degrees.
Stir flour, cocoa powder, baking soda, and salt together in a bowl; set aside.
Melt 2 ounces milk chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Beat together sugar and egg until light. Beat in vanilla and melted chocolate mixture. Add flour mixture and stir until mixed. Stir in Oreos and remaining milk chocolate chunks. NOTE: at this point, I chilled the dough for 30 minutes.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Makes about 13-15 depending on how big. I got 13, but some of mine were very large.