Cream the softened unsalted butter, granulated sugar, brown sugar, and salt in a mixing bowl for 2-3 minutes until light and fluffy.

Incorporate the large eggs and vanilla extract into the creamed mixture, mixing until smoothly blended.

Sift together all-purpose flour and baking soda and gradually add to the wet ingredients, mixing on low speed until just combined.

Fold in the semisweet chocolate chips and chopped Oreo chunks with a spatula.

Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (180°C) 10 minutes before baking and line a baking sheet with parchment paper.

Scoop the chilled dough into balls (about 1½ tablespoons each) and arrange them on the prepared baking sheet.

Bake in the preheated oven for 11-12 minutes until edges are golden brown and centers are slightly underbaked.

Sprinkle more chocolate chips and Oreo pieces on top while cookies are still warm, then cool on the baking sheet for 5 minutes before transferring to a wire rack.