In a large bowl, whisk together all purpose flour, cocoa powder, baking soda, and kosher salt.

In a separate mixing bowl or the bowl of a stand mixer, mix softened butter on medium-high speed until until creamy, about 30 seconds.

Add the granulated sugar and brown sugar, followed by the egg, milk, and vanilla bean paste, and mix until thoroughly combined, about 2 minutes more. Mixture will look slightly separated.

Add the dry ingredients and mix until a soft dough forms. Do not overmix.

With a flexible rubber spatula, fold in the chocolate chips and chopped Oreos.

Cover bowl with clingfilm/plastic wrap. Refrigerate until firm enough to scoop, at least one hour or overnight.

Preheat oven to 350° F / 175° C. Line a baking tray with parchment or a silicone baking mat.

With a 1 1/2-inch cookie scoop or melon baller, scoop the dough into 1 1/2-inch portions. Arrange half of the portions on prepared tray, allowing 2 inches of space in between each ball for the cookies to spread as they bake.

Press a few chocolate chips and Oreo chunks into the top of each ball of dough for decoration.

Refrigerate tray for 15 minutes, or until dough is cold to the touch.

Bake in preheated oven for 15 minutes, or until cookies are puffy and set around the edges but still somewhat soft in the middle.

For perfectly round cookies, quickly reshape with a round metal cutter.

Allow cookies to cool on the tray for five minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Store Oreo chocolate chip cookies in an airtight container at room temperature for up to five days.