Ingredients:

  • 350g all-purpose flour
  • 10g cornstarch
  • 5g baking soda
  • 3g sea salt
  • 225g unsalted butter, slightly cool (60°F)
  • 150g granulated sugar
  • 100g light brown sugar, packed
  • 1 unit large egg, cold
  • 10ml pure vanilla extract
  • 150g Oreo cookies, coarsely chopped
  • 170g white chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with the paddle attachment, cream the slightly cool butter, granulated sugar, and light brown sugar on medium-high speed for 3 minutes until pale and voluminous.
  3. Add the cold egg and vanilla extract to the butter mixture. Beat on medium speed until the mixture looks like smooth buttercream.
  4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Gradually add the dry ingredients to the mixer on low speed until just combined.
  5. Using the 'shatter-fold' technique, gently fold in the coarsely chopped Oreo cookies and white chocolate chips by hand with a sturdy spatula.
  6. Scoop into balls and place on the tray.
  7. Bake at 190°C (375°F) for 10 minutes until the edges are just set.
  8. Let the cookies rest on the pan for 5 minutes before moving to a rack.