2 sticks brown butter (room temperature)
½ cup pure cane sugar
1 Cup brown sugar
2 eggs (room temperature)
1 Tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
3 Tablespoons cornstarch
2 Cups All Purpose flour
¼ Cup milk chocolate chips
¼ Cup white chocolate chips
1/2 teaspoon blue food coloring
Mini Oreo cookies
Mini chips a hoy cookies

Heat oven to 350°F.
Line baking sheet with parchment paper or nonstick baking mat.
Cut cookies into bite size pieces and set aside.
In large bowl, mix butter, sugars, vanilla and egg with spoon or whisk. Stir in flour, baking soda and salt. Fold in blue food coloring (until you reach desired color), chocolate chips and cookie pieces.
Transfer dough to an air tight container and refrigerate for 30 minutes.
Drop the cookie dough onto the prepared baking sheet by using an ice cream scoop. Space cookies 4 inches apart. Damp hands with water and press to flatten cookies slightly. Garnish top of cookies with cookie pieces and chocolate chips .
Bake 14 to 16 minutes or until light golden brown. Remove from the oven and let cool for a few minutes on the baking sheet. Transfer cookies to a wire rack to cool completely. Repeat with the rest of the dough.

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