In a large bowl sift together the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add the dry ingredients and beat on low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips.

At this point I like to chill the dough in the refrigerator for at least 30 minutes or overnight. This will help your cookies stay thick and spread less while baking. But this step is optional.

Using a 1.5-tablespoon (size) ice-cream scoop (or use a heaping tablespoon instead), take one scoop of cookie dough and place on top of an oreo cookie. Take another scoop of dough and place on bottom of the oreo. Press the edges of both sides until sealed together and cover the oreo cookie. Place cookies on prepared baking sheet and bake cookies for about 9-12 minutes, just until they begin to brown at the edges. Leave to cool for 10 minutes and then, transfer to a wire rack to cool completely.