Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and Dutch processed cocoa powder. Set this mixture aside.
In another large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix; you want the dough to remain soft and tender.
Using a spatula, gently fold in the chopped white chocolate, semi-sweet chocolate, and Oreo cookies until evenly distributed throughout the dough.
Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook slightly after being removed from the oven.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Triple Chocolate Oreo Chunk Cookies warm or at room temperature!
