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Tessa’s Recipe Rundown
Taste: Just like an Oreo cookie, but BETTER!
Texture: Crisp edges with a thick, soft, fudgy center.
Ease: The dough takes just minutes to make and requires only a short chilling period.
Why you’ll love this recipe: One of my new favorites, and that’s coming from someone who’s written two cookie cookbooks!
My husband said this recipe is “top 10.” One of my recipe testers said, “YOU NAILED THIS ONE!“
Needless to say, I’m a big fan of these chocolate-based cookies & cream cookies.
It took many variations to get the recipe just right, including a last-minute switch to using a chocolate base instead of a vanilla cookie base.
That one switch took this recipe from good to excellent.
Key Recipe Ingredients
Dutch-Process Cocoa Powder
I prefer its flavor and deeper color in this recipe. You can use natural cocoa powder if that’s all you have, just note the texture and taste will be slightly different. See my full guide: Dutch-Process vs. Natural Cocoa Powder.
Black Cocoa Powder
The secret to that distinct Oreo flavor! Just a touch is all you need. Find it online or at specialty baking stores. Can’t find it? Just use another tablespoon of Dutch-processed cocoa powder.
Unsalted Butter
Melted, not creamed. This is what makes the one-bowl method work, and it directly contributes to a denser, fudgier texture. Let it cool to just warm before adding eggs.
If using salted butter: cut the salt in the recipe to ¼ teaspoon.
Light Brown Sugar
All brown, no white. Brown sugar is hygroscopic so it holds moisture, which keeps the centers soft long after baking. It also activates the baking soda since we’re using Dutch cocoa, which is non-acidic.
Eggs
A large egg plus an egg yolk adds fat without much extra water, pushing the texture toward fudgy instead of cakey. Room temp eggs incorporate more smoothly into the dough.
Oreos
Coarsely chopped, not fine crumbs, so you get varied pieces. Keep the filling! Save some for pressing onto the cookie dough balls for a bakery-style appearance.
Chocolate Chips
Two kinds: white chocolate adds creamy sweetness that contrasts the dark dough. Semisweet provides pockets of melted chocolate.
Tessa’s Tips
Baking these cookies at 400°F for a short time encourages thick bakery-style cookies. If you chill the dough, you’ll need to add 1-3 minutes to the baking time.
Storage & Make ahead
Baked cookies: Airtight container at room temperature, up to 3 days.
Refrigerating dough: Scooped dough balls will keep (sealed) up to 48 hours. Longer chill = thicker cookies. Add 1–2 minutes to bake time if baking from the fridge.
Freezing raw dough: Freeze scooped balls on a sheet until solid, then bag for up to 2 months. Bake from frozen at 350°F, adding 3-4 minutes, or until the edges are set.
Full freezing details: How to Freeze Cookie Dough
Freezing baked cookies: Freeze in an airtight container or ziptop bag for up to 1 month. Let thaw at room temperature before serving.
Test Kitchen Notes
I tested two directions: a vanilla dough with Oreos mixed in, and this double-chocolate base. The base looked nice but tasted bland. The chocolate base tasted like an Oreo became a better cookie, so good!
Next I tested chilling intervals, finding that the quickest chilling period required was just 20 minutes. The longer the dough chilled, the more baking time it required.
1. Vanilla-Batch
These fell flat every. single. time. Bland and boring! The chocolate base was the winner.
2. Chill Times
Discovery: longer chill times are not necessary! But they also don’t hurt the final result.
3. 20-min Winner!
Just 20 minutes of chilling proved to be the winner, shortening the total recipe time significantly.
Frequently Asked Questions
Yes, because this recipe breaks convention and uses baking soda activated by the brown sugar, you can technically use natural cocoa and still get good results. However, the Dutch-process will produce a deeper color and more Oreo-like flavor.
Sub equal Dutch-process. The cookies will still be excellent, though you’ll lose the distinctly “Oreo” flavor depth and ultra-dark color, but the chocolate flavor is strong. Black cocoa is available online. Use it in my Homemade Oreo cookie recipe next!
That’s normal. Melted butter and extra egg yolk create a high-fat dough that looks slick before chilling. Don’t add extra flour. It will firm up completely with at least a 20-minute chill.
You’ll get better results. The dough needs some time to firm up. Just 20 minutes makes the difference!
Yes, but the cookies will be less soft and fudgy in the center. For 1.5-tbsp scoops, start checking at 5–6 minutes. Same rule: pull when edges are set and center looks underdone.
You can use just semisweet, but the white chips add a creamy sweetness that contrasts the dark dough. All white chocolate makes the cookies a little too sweet.
This is likely due to under-baking, especially if the dough was chilled! If adding a minute or two doesn’t help, try flattening the dough balls with your palm before baking.
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Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder
- 1 tablespoon (5 grams) black cocoa powder*
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup (51 grams) white chocolate chips
- 1/2 cup (85 grams) semisweet chocolate chips, plus more for topping
- 11 (127 grams) chocolate sandwich cookies, coarsely chopped
- Flaky sea salt, for finishing, optional
Instructions
- In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.
- Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powders, baking soda, and salt. Fold in white chocolate chips, semisweet chocolate chips, and three-quarters of the chopped cookies with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it sits.
- Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Dot with the remaining chopped cookies and additional chocolate chips.
- Wrap the dough well in plastic and refrigerate at least 20 minutes, or until firm, or up to 72 hours.
- Preheat the oven to 400°F.
- After chilling, arrange the dough balls 2 to 3 inches apart on parchment-lined baking sheets.
- Bake for about 7 to 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
More Recipes You’ll Love:
- Homemade Oreo Cookies
- Bakery-Style Chocolate Chip Cookies
- Chewy Brownies
- Oreo Cheesecake
- Double Chocolate Chip Cookies
Photos by Joanie Simon.
These cookies look like the ultimate chocolate lover’s dream! 🍪🍫
I think these are my new favorite cookies! Literal perfection. I normally don’t love making cookies this big but trust me, you’ll want to eat the whole thing (and another). The only swap I made was using the Oreos with chocolate cream since they’re my favorite. Can’t wait to make these again!
So happy you loved them, Marissa 🙂 Now you’ve got me wanting to experiment with other Oreo flavors, too!
Quick question – do you use the convection setting or conventional setting on your oven for this cookie recipe? (and really for all your recipes!) can’t wait to try these
Hi Rani! We use the conventional setting for our recipes 🙂 Enjoy!
I made these cookies to take to my Bible Study group two weeks ago and they were a big hit. Everyone loved them. One friend’s husband asked me to give the recipe to his wife. When I gave her the recipe she said her cookies never come out soft after they cool. I told her to follow the recipe exactly as written and I guarantee they will come out just like mine. The next time I saw her she said they came out perfectly. Then her husband said he ate almost the whole batch. Kudos, as always on another yummy cookie.
Sweet Regards, Linda
We’re so thrilled to hear that! Thanks so much for sharing our recipe with your friends! 🙂
I made this recipe and took it to work today (my willing guinea pigs). They LOVED it!! Instead of melting the butter I used it at room temperature and beat as I usually do. I have found that I cannot determine the correct consistency for dough using melted butter until it’s too late to add flour. I did end up needing to add around 3T of flour and the cookies came out amazing! I’m not sure if that is because I live in Georgia and the high humidity makes a difference…thanks for the recipe!!
Hello! Wondering how well this recipe doubles…2 whole eggs plus 2 extra yolks seems like a lot. Have you ever tried doubling it?
It should double just fine! The cookie dough scoops are on the large size (3-tablespoons), so that’s still an appropriate amount of eggs + yolks even when doubled.
Hi! Planning to make these this week – I have made so many of your recipes and they never disappoint. My question is – could I use all black cocoa powder if I wanted? I have become a huge fan of black cocoa and sub it any chocolate recipe I make, but am wondering if it would be just too much and the mix of cocoa powders is better? Thanks!
Hi! You are more than welcome to do whatever you want! However, I find all black cocoa to be a little too much for this particular recipe. Maybe more of a half-and-half mix would give you what you’re looking for? Let me know if you experiment!