1-Prep and Oven Tips Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and arrange your workspace so everything is within reach. Room-temperature eggs and softened butter help the dough come together quickly, so take items out of the fridge about 30 minutes beforehand if possible.

2-Mixing for Best Texture Cream the softened butter with both sugars until the mixture is light and airy. This traps small air pockets that make the cookie tender. Add the eggs one at a time, mixing until each is incorporated, then stir in the vanilla.

3-Combining Dry Ingredients In a bowl, whisk together the flour, kosher salt, and baking soda. Add this mixture to the wet ingredients gradually to prevent overmixing. Mix only until the dough comes together; over-beating will make the cookies tough.

4-Folding and Forming Fold in 10 ounces of mini chocolate chips so they are distributed evenly. Use a cookie scoop to portion dough. Flatten the first scoop slightly, place a sandwich cookie on it, then add another scoop on top and seal the edges completely by pressing and cupping your hands around the cookie. Shape each ball slightly flattened so the center cooks evenly with the edges.

5-Baking and Finishing Bake for 9 to 13 minutes. Start checking at 9 minutes. The edges should be lightly golden while the center remains soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling and set the filling.