It’s no secret that I love cookies or that I love baking Oreo inside of other desserts. So, it was really just a matter of time before these cookies made an appearance on here, and, man, are they good! They’re part Oreo cookie, part melted chocolate, and part soft and chewy butter cookie.
Normally, though, I don’t like a lot of chocolate in my chocolate chip cookies, but it really works in these cookies. I used chocolate disks (which I found right next to the chocolate chips in my local grocery store), but you could use chocolate chunks instead.
1. Line two cookie sheets with silicone baking mats or parchment paper.
2. In a large bowl, beat together the butter and sugars until fluffy and well-combined.
3. Beat in eggs one at a time, scraping down the sides as needed.
4. Stir in vanilla extract until incorporated.
5. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
6. Stir in flour mixture until just incorporated.
7. Gently fold in chocolate disks and Oreos until just combined.
8. Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
9. Toward the end of the chilling time, preheat oven to 350 F.
10. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
11. Bake for 8-9 minutes. You want the edges to be just barely golden brown.
12. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
13. Transfer to wire rack to finish cooling.