Design Eat Repeat

0 Preheat oven to 350°F.
3 In a medium-sized bowl, beat together the unsalted butter ([adjustable]½ cup, i.e. 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup)[/adjustable] on medium speed for 1 minute or until combined.
11 Mix in egg [adjustable](1 large), vanilla extract (2 teaspoons), baking soda (½ teaspoon), and salt (½ teaspoon). Add dark cocoa powder (⅓ cup) and all-purpose flour (1 cup)[/adjustable] and mix until well-combined.
4 Scoop dough into ([adjustable]6)[/adjustable] 1/4 cup sized balls (we're making these big!) and place on parchment-lined, light metal baking sheet. (1/4 cup is equal to 4 tablespoons)
6 Bake at 350℉ for 14-16 minutes or until cookies no longer look doughy in the center (a tiny bit is fine, as they will continue to bake on the hot pan). Cool completely on the pan.
7 Generously spread or pipe frosting on top.
To Make Frosting:
10 Beat the unsalted butter ([adjustable]¼ cup, i.e. ½ stick), cream cheese (2 ounces), vanilla extract (1 teaspoon)[/adjustable], and pinch of salt on high speed for 1-2 minutes until combined. Turn the mixer to low speed then slowly add the powdered sugar ([adjustable]1 ¼ cups[/adjustable]). You may need to stop and scrape down the sides.Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tablespoon of milk until you get to the desired consistency. Fold in the crushed Oreos ([adjustable]3 cookies[/adjustable]).