01 -
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.
02 -
In a large bowl, stir the melted cooled butter with the granulated sugar and brown sugar until glossy and mostly smooth.
03 -
Stir in the egg, egg yolk, vanilla, and blue gel food coloring until the mixture is smooth and evenly blue. Add a tiny dot of purple gel only if the color looks greenish.
04 -
Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain. Fold in the white chocolate chips, milk chocolate chips, chopped Oreos, and chopped Chips Ahoy cookies.
05 -
Cover the dough and chill for at least 2 hours. Preheat the oven to 325 F and line baking sheets with parchment. Scoop large 3-tablespoon dough balls, spacing them 3 inches apart.
06 -
Bake for 13-15 minutes, until the cookies are puffed and the edges are set. The centers should still look a little soft.
07 -
Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.