Crush chocolate sandwich cookies using a food processor or a large ziplock bag and kitchen mallet or meat tenderizer. You will want to end up with pieces that vary in size from small crumbs to the size of approximately 4-6 chocolate chips. Set aside.

Mix the dry ingredients (flour, cocoa powder, salt, baking soda) using a whisk or dough hook and set aside.

Cream the butter and both sugars using a stand mixer or a hand mixer. *see note

Add the eggs, one at a time, to the butter and sugar mixture then add the vanilla extract. Mix until incorporated.

Add dry ingredients to the wet ingredients. Mix until combined.

If using a stand mixer, remove the bowl and stir in cookie pieces by hand using a wooden spoon or a sturdy spatula.

Use a cookie scoop to place up to 8 cookie dough balls on each prepared baking sheet. Scoops should be slightly overfilled.

If you used room temperature/softened butter, chill the scooped dough on trays for 30 minutes ***see note

Bake for 16 minutes and rotate and swap the trays halfway through bake time. Remove trays and transfer to cooling racks.

Let the cookies cool completely on the cookie sheet before storing. Store for up to a few days in an airtight container or freeze.