Begin by cubing 1 cup of unsalted butter and melting it in a light-colored skillet over medium heat. Stir frequently for about 5-8 minutes until the butter turns a golden brown and releases a nutty aroma. Once browned, remove it from the heat and allow it to cool slightly while you prepare the other ingredients.

In a large mixing bowl, combine the brown butter with 3/4 cup of dark brown sugar and 1/4 cup of granulated sugar. Whisk together until well combined and slightly fluffy. Then, crack in 1 large egg and whisk it in until fully blended, creating a luscious base for your Chewy Oreo Chocolate Chip Cookies.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually incorporate the dry mixture into the wet ingredients in the large bowl, stirring gently until just combined. Be careful not to overmix, as this keeps your cookies tender and chewy.

Gently fold in 1 cup of chopped dark chocolate and 1 cup of crushed Oreos into the dough. Take your time here to incorporate the mix-ins evenly without overworking the batter.

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

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and scoop tablespoon-sized amounts of chilled cookie dough onto the sheet, leaving adequate space between each for spreading. Bake the cookies for 10-12 minutes.

After baking, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.