Preheat the oven to 350 F/175 C.

In a stand mixer, cream the butter, brown sugar, and granulated sugar until well combined.

Add the eggs and vanilla extract, beating until fully incorporated.

In a separate bowl, mix the all-purpose flour, kosher salt, and baking soda.

Gradually add the dry ingredients to the butter mixture in thirds, mixing until just combined. Fold in the chocolate chips.

Line 2 baking sheets with parchment paper.

Using a cookie scoop, form two dough balls. Place one on top and one below an Oreo, sealing the edges together. Repeat for remaining dough.

Bake cookies one sheet at a time for 10-13 minutes or until golden and baked to your preference.

Let cookies cool for 5 minutes, then transfer to a cooling rack.

Store in an airtight container for up to 1 week.