Cookies & Cream Cookies

In a medium-sized bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In a separate medium-sized bowl, whisk together the melted butter, brown sugar and granulated sugar. Add the egg and vanilla extract and whisk until combined.
Add the dry ingredients to the wet ingredients and fold together until a dough forms. Add the crushed up Oreos and chocolate chips/chunks and fold together until evenly incorporated throughout the dough. Cover the dough and chill in the refrigerator for 30 minutes.
When the dough has 5 minutes left to chill, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper. For large, bakery-style cookies, use a large cookie scoop (about 3 tablespoons). For smaller cookies, use a small cookie scoop (about 1 ½ tablespoons). Place them on the baking sheet and space them about 3-4 inches apart as they will spread on the pan.
For large cookies, bake for 14-15 minutes until the edges are set and lightly golden. For smaller cookies, bake for 9-11 minutes. Let cool on the pan for 5 minutes then transfer to a baking sheet to cool completely, or enjoy slightly warm.