Halloween Oreo Chocolate Cookies

Directions

1. In a medium bowl, whisk together the flour, black cocoa powder, salt, and baking soda. Set aside.
2. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and creamy, about 2-3 minutes.
3. Add both sugars to the butter and continue beating for another 2-3 minutes, scraping down the bowl as needed.
4. Add the egg and vanilla extract, and mix until fully combined.
5. Gradually add the flour mixture, mixing on low speed just until incorporated. Scrape the bowl if necessary. The dough will be thick and fudgy; avoid overmixing.
6. Gently fold in the coarsely chopped Halloween Oreos until evenly distributed.
7. Scoop the dough into balls: use 4 tablespoons for extra-large cookies or 2 tablespoons for normal-sized cookies. Place them on a parchment-lined baking sheet (they can be close together since they will be chilled). If desired, press a few extra chopped Oreos onto the tops.
8. Cover the baking sheet loosely 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. After chilling, arrange the cookie 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 edges are firm: 10-12 minutes for normal-sized cookies, or 11-15 minutes for extra-large cookies.
12. Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes. They will be very soft initially but will firm up as they cool. Transfer to a wire rack to cool completely, then enjoy.