Oreo Chocolate Chip Cookies
Rich, chocolatey, oreo-filled cookies - it's heaven on earth. These cookies are made with black cocoa powder and studded with gooey chocolate chips and chopped Oreos.
Ingredients
- ½ cup vegan butter, melted (I used Country Crock)
- ½ cup (111g) dark brown sugar
- ¼ cup (52g) granulated sugar
- 3 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- ⅓ cup (39g) black cocoa powder
- 1 cup (175g) all-purpose flour
- 1 tsp instant espresso powder
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (about 7 Oreos) roughly chopped Oreo cookies + ¼ cup chopped for topping
- ½ cup chopped dark chocolate + ¼ for topping
Instructions
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In a large mixing bowl, whisk together melted butter, sugars, non-dairy milk, vanilla, and cocoa powder until creamy. Use a wooden spoon or rubber spatula to fold in flour, corn starch, instant espresso powder, baking soda, and salt until a soft dough forms. Fold in chopped Oreos and ½ cup chopped chocolate until well distributed. Wrap bowl with plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 350℉. Line a large baking sheet with parchment paper. Use a 1.5-2 tbsp cookie scoop to scoop dough on to the lined baking sheet, evenly spaced apart (about 6 cookies on a large baking sheet).
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Top each cookie with a few more chopped Oreo pieces and chopped chocolate. Slightly press cookie down with the palm of your hand. Bake for 10 minutes until edges are crisp. The middle may seem slightly soft, but that's ok.
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After you take the cookies out of the oven, tap the baking sheet down on to a flat surface, this will help flatten the cookies a bit. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.