Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer or whisk.

Beat in the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Fold in the semi-sweet chocolate chips and white chocolate chips, creating a mixture that is evenly distributed.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For extra holiday flair, consider adding a sprinkle of sea salt on top of the cookies before baking.

Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. When ready to enjoy, thaw at room temperature.