About the Cookie
Indulge in the best of NYC with our Red Velvet Oreo Chunk Cookies. Here’s what makes them irresistible:
- Crispy & Gooey Texture: Experience the perfect balance of crispy edges and soft, gooey centers in every bite.
- Generous Oreo Chunks: Dive into big, heavenly pieces of Oreo cookies nestled within, adding a delightful crunch and chocolatey goodness.
- Authentic Red Velvet Flavor: Enjoy the tangy goodness of authentic red velvet, complete with a hint of vinegar for that NYC-style flair.
About the Preparation
- Gather Your Ingredients: You’ll need flour, cocoa powder, baking soda, salt, butter, sugar, eggs, vanilla extract, red food coloring, white vinegar, and, of course, those irresistible Oreo cookies.
- Prepare the Dough: Mix your ingredients with care, ensuring the Oreo chunks are evenly distributed throughout the dough.
- Bake to Perfection: Scoop the dough onto a baking sheet and bake until the cookies are perfectly crispy on the edges and soft in the center.
- Indulge and Enjoy: Allow the cookies to cool briefly before pairing them with a glass of milk for the ultimate indulgence. Whether you’re treating yourself or sharing with loved ones, these cookies are sure to please.
NYC Style Red Velvet Oreo Cookies
Servings: 15 Cookies
Authentic red velvet flavour in a thick, gooey NYC Cookie paired perfectly with crunchy Oreos.
Print Recipe
Equipment
- 1 Kitchen Scale Optional, but recommnded
- 1 Stand Mixer Optional, but necessary for thick, but light cookies
Ingredients
Bowl 1 (Stand Mixer Bowl – Butter and Sugar)
- 227 G Butter (1 Cups) Cold and Cut into Cubes
- 165 G Brown Sugar (or 1 1/2 cups if measuring in cups)
- 95 G Granulated Sugar (1 cup)
Bowl 2 (Eggs + Flavour)
- 2 Unit Eggs
- 1/2 tsp White Vinegar
- 1 tsp Vanilla
- 1/4 tsp Red food colouring
Bowl 3 (dry ingredients)
- 380g Cups Flour (3 Cups, spooned and level)
- 26 G Cocoa Powder (5 TBSP)
- 1 TBSP Corn Starch
- 1 tsp Baking Soda
- 1/2 tsp salt
Bowl 4
- 300 G Hershey’s White Creme Chips (1 1/2, 8 oz bags or approximately 2 cups)
- 15 Oreos (Icing removed, broken in half)
Instructions
- Start with a modified Mise En Place, prepping all ingredients into each of their bowls. Bowl 1- Add your cubed butter, brown sugar and granulated sugar into your mixing bowlBowl 2 – Add your eggs, vinegar, vanilla, and food colouringBowl 3 – Put flour, cocoa, cornstarch, baking soda, and salt. Whisk ingredients together Well. Bowl 4 – Measure out your Oreo cookies, and Chocolate chips
- CREAM BOWL 1: With your stand mixer (reccommended) or hand mixer, cream your butter and sugar on Med- High Speed (6 on KitchenAid) for exactly 2 minutes. (Set a timer)
- ADD BOWL 2: Turn Mixer to low setting ( 2 on KitchenAid) and add Bowl 2 (eggs, extracts and food colouring). Mix until you no longer see egg yolks. Do not overmix.
- ADD BOWL 3: Whisk your dry ingredients again and then on the lowest setting, add your flour in one cup at a time. Do not wait for the flour to be fully incorporated before adding your next cup. Add the next cup as soon as the last cup is about 1/2 incorporated. After your last cup, turn off the mixer while there are still streaks of flour in the dough.
- ADD BOWL 4:(Oreos and chocolate chips). Mix for a maximum of 10 seconds, then remove from mixer and mix by hand (almost like you are kneading the dough) until you feel like the chocolate chips and Oreos are evenly incorporated
- Preheat oven to 400 F
- Measure out your dough into big, even balls (100g ). This makes about 15 – 17 cookies
- Freeze the dough balls on a sheet pan or Tupperware container for 1 hr
- Take the cookies out of the freezer and put on a tray lined with parchment paper. Do not flatten.
- Bake in the oven for 12 – 14 min. After taking out of the oven, let the cookie rest for a minimum of ten minutes. I recommend doing 1 test cookie first, to make sure it is fully cooked, if your test is not cooked the way you would like, see my notes for how to adjust your oven.