Preheat the oven to 375 degrees Prepare cookie sheets with cookie spray or parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.

Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.

Add the flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together.

On low, mix in the chocolate chips and 1 cup of the crushed Oreo cookies.

Scoop large bowls of dough (about 1/2 and place several inches apart on the prepared baking sheets. Lightly press down each ball to flatten slightly. Bake for 9-10 minutes until set on the outside but still soft in the middle.

Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to wire rack to cool completely.

Fill a piping bag with the frosting and use a round tip to pipe in a spiral pattern on top of the cooled cookies. Or, you can just spread the frosting on top with a knife. Sprinkle with remaining 1/2 cup of crushed Oreo cookies.