Melt 1 cup of unsalted butter in a light-colored skillet over medium heat, stirring frequently until it turns a deep golden brown, about 5-8 minutes.

In a large mixing bowl, combine the cooled browned butter with ¾ cup dark brown sugar and ¼ cup granulated sugar. Whisk until smooth and creamy.

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

Gently fold in 1 cup of dark chocolate and 1 cup of chopped Oreos into the cookie dough using a spatula.

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

Preheat your oven to 350°F (180°C) and prepare a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet and bake for 10-12 minutes.

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.