Brown the butter by melting 1 cup of unsalted butter in a light-colored skillet over medium heat for about 5-8 minutes until golden brown.

Mix the browned butter with ½ cup dark brown sugar and ½ cup granulated sugar in a large mixing bowl until smooth. Add 1 large egg and blend until well-combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt. Gradually add to the wet ingredients, stirring gently to avoid overmixing.

Fold in 1 cup of dark chocolate chunks and 1 cup of chopped Oreos into the dough until just incorporated.

Cover the dough tightly with plastic wrap and refrigerate for 30-60 minutes.

Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper and scoop portions of dough onto the sheets, leaving space between each.

Bake for 10-12 minutes until edges are lightly browned and centers appear soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.