Recipe notes: If you prefer to use chocolate chips in this recipe, you can use 1 3/4 cups in place of the chopped chocolate. Cookie dough can be made and refrigerated up to 48 hours before baking.

Stir in the chocolate chips and crushed cookies. Drop tablespoon-sized scoops of cookie dough on the lined baking sheets, about 2 inches apart. Chill the dough in the refrigerator for 30 minutes.