Repost: Double Chocolate Oreo Crunch Cookies

I realize I've posted about these cookies before. But seriously... it's like heaven in a cookie. How could I not post about these bad boys again? They have truly become my favorite cookie. I made these back in April and have been dreaming about them ever since. On average I'd say I think about these cookies 1-2 a week. If that's not creepy I don't know what is. But I haven't only been thinking about the cookies themselves... I've also been dreaming about the dough. Best. Dough. Ever. This dough is RIDICULOUS. You know how some cookies are better as dough and others are better after being baked? Well these could honestly go either way. The dough is unreal as are the cookies. However, since the dough has raw eggs in it I try to eat more of the cookies. Raw eggs didn't stop me from eating 3 cookies worth and my roommates from taking a spoonful each though. Don't judge.. last time Nathan and I had ten cookies worth of dough. Progress? I think so.

I brought these to the MAcc lab (where all the cool kids hang out in the business school... just kidding. It's the accounting lounge/computer lab) and they went over pretty well. If that's not persuasive enough.. it's 9am and I just ate two for breakfast because they're that good... or because I'm lazy and I tend to eat cookies for breakfast. Both are true.

Ingredients:
1 cup butter, at room temp

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1 cup crushed Oreo cookies

Directions:

Cream butter, sugar, eggs and vanilla together until fluffy, about 3-4 minutes. Add flour, cocoa powder, baking soda and salt. Mix until combined. Stir in chocolate chips and Oreos. Refrigerate dough for 2-4 hours (I froze mine for 30-45 minutes). Now try not eat all of the cookie dough while you wait. When you ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll into 1-2 inch balls or use an ice cream scoop to form balls. Place on a greased baking sheet and bake for 10-12 minutes. Cool for 3 minutes on the baking pan before transferring to a wire rack. Let cool completely before serving.

Makes about 36 cookies.

Source: Recipe from How Sweet It Is