Halloween Oreo Chocolate Cookies

Directions

1. In a bowl, whisk or sift together 1 ⅓ cups all-purpose flour (166 grams), ½ cup black cocoa powder (50 grams), 1 teaspoon Kosher salt (or ½ teaspoon table salt), and ½ teaspoon baking soda. Set aside.
2. In a large mixing bowl, beat 6 ounces (1.5 sticks) room-temperature unsalted butter for 2-3 minutes until light and very creamy.
3. Add ½ cup granulated sugar (100 grams) and ½ cup packed dark brown sugar (100 grams) to the butter and mix for another 2-3 minutes, scraping down the bowl sides as needed.
4. Add 1 large room-temperature egg and 1 teaspoon vanilla extract or paste. Mix until combined.
5. Add the flour mixture and mix until just combined, scraping down the bowl sides if necessary. Avoid overmixing; the dough should be very thick and fudgy.
6. Gently fold in 10-12 coarsely chopped Halloween Oreos.
7. Scoop the dough into 4-tablespoon balls for extra-large cookies or 2-tablespoon balls for normal-sized cookies onto a parchment-lined baking sheet. They can be close together since you're chilling, not baking. If desired, press additional crushed Oreos onto the tops.
8. Loosely cover the pan with plastic wrap and refrigerate for at least 30 minutes. Alternatively, chill the entire bowl of dough for 30 minutes before scooping.
9. While the dough chills, preheat your oven to 325°F.
10. Once chilled, arrange the dough balls on a parchment-lined baking sheet, spacing them 2-4 inches apart.
11. Bake one sheet at a time on the middle rack until the cookies are firm around the edges: 10-12 minutes for normal-sized cookies, or 11-15 minutes for extra-large cookies.
12. Remove from the oven and let cool on the baking sheet for 10-15 minutes before transferring to a cooling rack. They will be very soft initially but firm up as they cool. Enjoy!