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Prepare the white chocolate filling by scooping out 12 blobs and freezing them for at least 30 minutes.
In a bowl, whisk together the plain flour, self-raising flour, black cocoa powder, salt, and baking powder.
In a mixer, cream the cold, chopped butter and sugars until it resembles a crumbly mixture.
Add the white chocolate chips, dark chocolate chips, and crushed Oreo crumbs to the butter mixture and mix until combined.
Add the whisked eggs and egg yolk to the dry ingredients and mix until just combined, being careful not to overmix.
Scoop out 125g portions of the dough, make a space in the center, and place a frozen white chocolate blob inside, then seal the dough around it.
Roll the dough balls in the crushed Oreo cookies to coat the outside.
Freeze the dough balls for at least 4 hours, or overnight, until solid.
Bake the frozen dough balls at 190°C for 16 minutes, until the edges are crisp and the centers are still soft.