Whisk together the flour, starch, baking soda, and salt in a small bowl and set aside.
In a stand mixer fitted with a paddle attachment, add the butter and mix until fluffy and light, a couple minutes, scraping down the sides as needed.
Next, add the cream cheese to the butter and mix until the butter and cream cheese is nice and fluffy, another few minutes.
Slowly add the sugars and then the egg and vanilla. Mix until combined.
Pour the dry ingredients slowly into the mixer and mix on low until a dough is formed.
Stir in the crushed oreos + chocolate chips.
Place dough in the fridge for 1-2 hours. Do not skip this step.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and bake for 11-13 minutes. Cook baking sheets one at a time and chill each baking sheet of cookie dough before baking.
Allow cookies to rest on the cookie sheet for 5 minutes and then transfer to a cooling rack. Store in an airtight container for up to 3-4 days for optimal freshness.