2) In the bowl of a standing mixer fitted with a paddle attachment (you can do this by hand using a hand held whisk but this way truly is easier) cream together the butter with both kinds of sugar for about a minute on medium speed, then add the eggs and vanilla and continue to mix for a couple minutes.
3) Add the dry ingredients along with both kinds of chocolate and continue to mix just until they are incorporated, place the dough in a bowl, cover and pop it in the fridge for an hour.
4) Preheat your oven to 375 degrees, line a few baking sheets with parchment paper and set aside.
5) Using a cookie scoop, scoop out generous dollops of cookie dough and place them a couple inches apart on your prepared baking sheet, pop them in the oven and bake for about 9 to 10 minutes or until just lightly golden at the edges and allow them to cool a bit on wire racks before serving.
