Ingredients

2 ½ cups (313 g) All purpose flour

¼ cup (21 g) Dutch processed cocoa powder

1 teaspoon Baking soda

1 teaspoon Cornstarch

¾ teaspoon Kosher salt

1 cup (227 g) Unsalted butter, melted and cooled

2 large Eggs

¾ cup (165 g) Light brown sugar, packed

¾ cup (150 g) Granulated sugar

1 tablespoon Vanilla extract

1 teaspoon Red gel food coloring

¼ cup Oreo cookie crumbs (about 3 Oreo cookies, blended to fine crumbs)

6 crushed Oreo cookie pieces (6 Oreo cookies crushed into bite-sized pieces)

¾ cup Semisweet chocolate chips, plus more for topping

Instructions

Step 1: Melt the butter by cutting it into 1-inch slices and heating in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour into a stand mixer bowl and let cool.

Step 2: Prepare the Oreo crumbs. Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

Step 3: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.

Step 4: In the stand mixer with the cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping down the bowl halfway through.

Step 5: Beat in the eggs one at a time on medium speed until combined. Add the vanilla extract and red gel food coloring with the last egg and mix well.

Step 6: On low speed, add the flour mixture in three additions, mixing until just combined and a few streaks remain.

Step 7: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours.

Step 8: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz of dough per ball. Lightly roll into balls, smoothing any cracks. Place the balls on the wax paper and refrigerate uncovered for 10-15 minutes while preheating the oven.

Step 9: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough refrigerated. Bake for 12-14 minutes until edges are set and centers are slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it.

Step 11: Immediately after baking, gently shape the cookies into a circular form using a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.

Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will be soft when warm but will firm up as they cool.

Tips & Variations

For even more flavor, chill the dough overnight instead of 3 hours to let the ingredients meld together.

Substitute red gel food coloring with natural beet juice powder for a natural color alternative.

Add a pinch of cinnamon to the dry ingredients to enhance the chocolate and vanilla notes.

Use white chocolate chips instead of semisweet for a sweeter twist.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can use regular cocoa powder, but it may slightly affect the color and flavor. Dutch processed cocoa has a smoother, less acidic taste which complements the red velvet flavor better.

Why do I need to refrigerate the dough before baking?

Chilling the dough solidifies the butter and helps the cookies maintain their shape during baking. It also allows the flavors to develop, resulting in a richer taste and better texture.