Ingredients
1cupall-purpose flour
½cupDutch-processed cocoa powder,unsweetened or regular unsweetened cocoa powder
½tspbaking soda
½tspsalt
4ozdark or semisweet chocolate,coarsely chopped
1cupchocolate chips,semisweet
½cupunsalted butter
1½cupssugar
2large eggs
1tsppure vanilla extract
12Oreo cookies,finely-crumbled
Preparation
Preheat oven to 325 degrees F.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Melt coarsely chopped chocolate with the butter in a small heatproof bowl in a double-boiler or in the microwave, stirring frequently.
Once melted, transfer the chocolate mixture to the bowl of an electric stand mixer fitted with the paddle attachment.
Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chips.
Form batter into heaping tablespoon-fulls, then roll into balls. Roll each ball in the crumbled Oreos until covered, then place the dough balls 2 inches apart on parchment-lined baking sheets.
Bake for about 12 to 15 minutes, until cookies are flat and surfaces begin to crack. Be careful to not overbake these, or they will totally dry out! Transfer on parchment to wire racks and let cool.
Serve immediately, or store in a sealed container for up to 3 weeks.
