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Dry ingredients. Whisk or sift together the flour, black cocoa, salt, and baking soda. Set aside.
Cream the butter. Beat the softened butter for 2–3 minutes until light and very creamy.
Add the sugars. Add both sugars and beat for another 2–3 minutes, scraping down the bowl as needed.
Egg and vanilla. Add the egg and vanilla and mix until combined.
Combine. Add the flour mixture and mix just until combined. The dough will be thick and fudgy.
Fold in the Oreos. Gently fold in the chopped Oreos.
Scoop. Scoop 4-tablespoon balls (giant cookies) or 2-tablespoon balls (regular cookies) onto a parchment-lined baking sheet. Press extra chopped Oreos on top.
Chill. Loosely cover and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 325°F (160°C / 150°C fan).
Bake. Arrange the dough balls 2–4 inches (5–10 cm) apart on a parchment-lined sheet. Bake one sheet at a time on the middle rack: 10–12 minutes for regular cookies, 11–15 minutes for giant cookies, until the edges are firm but the centers are still soft.
Cool. Cool on the baking sheet for 10–15 minutes, then transfer to a wire rack.

Room temperature: Bring all your ingredients to room temperature before starting.
Measuring flour: Fluff the flour, spoon it into the measuring cup, and level it off. Scooping straight from the bag adds too much. A scale is most accurate.
Even sizes: An ice cream scoop gives evenly sized cookies.
Batch size: The recipe makes 9 giant cookies or 18 regular cookies, and halves or doubles easily.
Perfectly round cookies: Swirl a slightly larger round cutter or heat-safe glass around each cookie right after baking.
Swaps: If using salted butter, reduce the salt by ¼ tsp. Light brown sugar can replace dark brown sugar.
Storage: Airtight at room temperature for 5 days. Baked cookies freeze for 2 months, and dough balls for 3 months (bake from frozen, adding a few minutes).

Nutrition is an estimate and will vary with the brands used.