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First, in a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornflour, and salt until evenly combined.
Next, in a large mixing bowl, whisk the very soft butter, brown sugar, and white sugar until light and fluffy.
Then, add the room temperature egg and vanilla essence, and whisk until fully incorporated and smooth.
Gradually add the dry ingredients to the wet mixture. Gently fold until just combined.
After that, fold in the white chocolate chunks, semi-sweet chocolate chips, and crushed Oreos.
Now, scoop the dough into evenly sized balls and place them on a tray. For best results, freeze the dough balls for 1 hour.
Meanwhile, preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Once chilled, place the cookie dough balls onto the prepared tray, leaving space between each one.
Bake for 9 to 11 minutes, or until the edges are set while the centres remain slightly soft.
Finally, allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack.