1. Preheat the oven to 350F (175°C), then line a baking sheet with parchment paper or a silicone mat (silpat).

2. In a medium bowl, cream the butter and both sugars together until light and fluffy. This usually takes 2-3 minutes.

3. Add in the vanilla extract and the egg. Mix until smooth and well incorporated, scraping down the sides of the bowl as needed.

4. Add the dry ingredients (flour, corn starch, baking soda, and salt) over the wet mixture. Stir just until combined. Be careful not to overmix, as this can lead to tough cookies.

5. Gently fold in the semi-sweet chocolate chips and the roughly chopped Oreo pieces until evenly distributed throughout the dough.

6. Using a large cookie scooper (about 1/4 cup or 4 tbsp capacity), scoop out the cookie dough to create 10 equal cookies. Place the cookie dough balls on the prepared baking sheet, leaving ample space between them.

7. Bake in the preheated oven for 13 minutes. The edges should be lightly golden, but the centers may still look slightly underdone – this is key for a soft, chewy texture.

8. Cool the cookies on the baking sheet for 5 minutes. This allows them to set up before transferring them carefully to a wire cooling rack to cool completely. Enjoy your perfect Oreo Chocolate Chip Cookies!