Yesterday I was editing the photos for these fabulously delicious double chocolate cookies that were coated with crumbled Oreos. But for the life of me, I could not figure out what to name them! So I turned to Facebook for some help, and they immediately came to a delicious rescue. The suggestions ranged from everything from Black Magic Cookies, to Oreo Chocolate Explosions, to Chocodoodles (a close second!), to Choreos, to Ore-OH My! Cookies, to Oreo-Fluffed Chocolate Cookies, to Rx Monday Cookies, to my favorite…”Mine”. The list goes on, but suffice it to say, I need to remember to ask for suggestions more often. :)
In the end, Oreo-Doodles kept resurfacing as the favorite. So Websters, get ready, we have a new favorite cookie to add to the dictionary!
As I had hoped, these cookies turned out to be incredibly chocolicious. I used my favorite double chocolate cookie base, and then simply dipped the dough balls in Oreo crumbs. Ridiculously good. I used chocolate chips in the cookies, but realized afterwards that you could also use larger crumbles of Oreos instead (inside of the cookies) if you’d like. Either way, these are super fun, and my taste-testing friends and I gave them a big thumbs up.
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 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 until cookies are flat and surfaces begin to crack, about 12-15 minutes. (*Do 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.