Melt 1 cup of unsalted butter in a medium saucepan over low heat. Allow it to cool slightly before blending with sugars for 2 to 3 minutes until light and fluffy.

Incorporate 2 large eggs one at a time, mixing well after each. Add 2 teaspoons of vanilla extract and 1 tablespoon of red gel food coloring.

Sift together 2 cups of flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 0.5 teaspoons salt, and 2 tablespoons cornstarch. Gradually mix into the wet ingredients until just combined.

Gently fold in 1 cup of semisweet chocolate chips and 1 cup of crushed Oreos.

Wrap cookie dough in plastic wrap and refrigerate for at least 3 hours.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough into balls and place on sheets.

Bake for 12-14 minutes, removing when edges are set but centers look soft.

Cool on baking sheet for 5 minutes before transferring to a wire rack.