In a medium bowl, whisk together flour, baking soda, and salt until well combined, then set aside.

Pulse 5 Oreos in a food processor into fine crumbs, set aside. Crush 6 more Oreos into small and medium pieces.

In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Add vanilla, egg, and egg yolk, mix until combined.

Gradually incorporate dry ingredients into wet ingredients on low speed, then fold in chocolate chips, Oreo crumbs, and pieces gently.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 40 minutes.

Preheat your oven to 350°F (175°C). Scoop dough onto a lined baking sheet about 2 inches apart. Freeze half the dough for 15 minutes while baking the rest for 13-15 minutes.

Allow the cookies to cool on the baking sheet for about 4 minutes before transferring to a cooling rack.