Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, cream together 1 cup slightly softened unsalted butter, ¾ cup dark brown sugar, and ¼ cup granulated sugar for about 3 to 4 minutes until light and fluffy.

Add the 2 cold large eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla bean paste and mix until the mixture is smooth and pale.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Fold in 1 ¼ cups semi sweet chocolate chips and ¾ cup dark chocolate chips until evenly distributed.

Scoop dough into portions of about 3 to 4 tablespoons each and place on the prepared baking sheet, leaving about 4 inches between each cookie. Bake only 4 cookies per sheet.

Press a few extra chocolate chips on top of each dough ball.

Bake for 13 to 16 minutes, until the edges are set and lightly golden but the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.