1-Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper this prevents spreading and makes cleanup a breeze.

2-Whisk dry ingredients: In a medium bowl, combine 3 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda.

3-Cream the butter and sugars: In a large mixing bowl, beat 2 sticks of softened butter with 3/4 cup brown sugar and 1 cup granulated sugar until light and fluffy.

4-Add wet ingredients: Beat in 2 large eggs, one at a time, followed by 1 tablespoon vanilla extract.

5-Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

6-Fold in chocolate chips: Gently stir in 10 ounces of mini chocolate chips until evenly distributed.

7-Stuff with Oreos: Using a cookie scoop, place one scoop of dough on a sandwich cookie, then top with another scoop. Cup your hands around the Oreo and press the dough edges tightly to seal completely.

8-Arrange on baking sheet: Place each stuffed ball about 2 inches apart on the prepared sheet.

9-Bake: 9 to 13 minutes, or until edges are golden but centers are still soft.

10-Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.