Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and Dutch-processed cocoa. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in the chopped white chocolate, semi-sweet chocolate, and Oreo chunks until evenly distributed.
Using a cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Place the baking sheet in the preheated oven and bake for 10-12 minutes.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
