Oreo Truffle Chocolate Chip Cookies

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
While dough is in the fridge, make the truffles, which need to be frozen overnight.
Line a small baking dish with foil; set aside. Crush Oreo cookies in a food processor until finely ground. Add in cream cheese and mix in processor until completely mixed and truffle dough comes together. Press into foil-lined baking dish and flatten with hands about 1/2 inch thick. Place in freezer for 24 hours and do not remove until ready for baking.
On baking day, preheat oven to 350°F. Cut Oreo truffle into chunk/squares about 1/2 inch by 1/2 inch. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) and add about 4-5 chunks of Oreo truffle to the balls. Place on baking sheet about 2-3 inches apart. Bake until golden brown, 18 to 20 minutes.