Whisk or sift together the flour, black cocoa powder, salt, and baking soda. Set aside.

Cream the softened butter for 2-3 minutes until light and very creamy.

Add the brown and granulated sugar to the butter and mix for another 2-3 minutes, scraping down the sides of the bowl as necessary.

Add the egg and vanilla. Mix until combined.

Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.

Gently fold in the chopped Oreo cookies.

Once the dough is mixed, scoop 4 tbsp balls of dough (for extra large cookies) or 2 tbsp balls of dough (for normal-sized cookies) on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it. If desired, add more crushed cookies to the top of the balls of cookie dough.

Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough for at least 30 minutes before scooping and baking.

While dough is chilling, preheat oven to 325 ℉.

Once dough is chilled and the oven has pre-heated, add the cookies to parchment lined baking sheet, keeping the cookies 2-4 inches apart.

Once done, remove from the oven and let cool on the baking sheet 10-15 minutes before moving to a cooling rack. They will be very soft at first, but firm up as they cool. Enjoy!