In a large bowl, combine flour, cocoa powder, baking soda, and salt.

In a separate mixing bowl or the bowl of a stand mixer, add the softened butter and mix on medium-high speed until until creamy, about 2 minutes. Gradually add the sugars, followed by the egg, milk, and vanilla bean paste, beating well after each addition.

Add the dry ingredients to the butter mixture, beating until just combined.

Stir in the chocolate chips and chopped Oreo cookies.

Form the dough into a ball. Wrap in clingfilm/plastic wrap and chill, at least one hour or overnight.*

When the dough is well-chilled and ready to bake, preheat oven to 350° F / 175° C.

Line a baking tray with parchment or a silicone baking mat.

Use a cookie scoop or melon baller to scoop the dough into large, golf ball-sized balls.** Place on prepared baking tray. (Be sure to allow a good amount of space between each ball, as these cookies will spread while baking.) Press a few reserved chocolate chips and Oreo chunks into the top of each ball of dough.

Place tray in the freezer for 5 minutes, or chill for 15 minutes in the fridge.

Bake in preheated oven for 15-17 minutes. Remove from oven and allow cookies to cool on the tray for five minutes, then transfer to a wire rack to cool completely.

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