In a mixing bowl (or stand mixer) beat butter with an electric mixer on medium speed till very creamy, about 4-5 minutes.

Add to the butter both the white and brown sugar. Beat again on medium speed until well incorporated, about 3-4 minutes.

Crack both eggs into the batter and add vanilla extract. Beat on low speed for 1-2 minutes, ensuring eggs are fully incorporated. Scrape the bottom of the bowl with a spatula to ensure batter mixes evenly.

Next add the salt, baking powder and baking soda then beat for 1 minute.

Add the flour in 1 cup increments, mixing on low speed after each addition until just mixed in. Scrape the bottom of the bowl with a spatula throughout.

Pour in all 4 types of chocolate chips and mix on low to blend in.

Prepare a rimmed baking sheet pan by placing a sheet of parchment paper on it. Using a large cookie scoop, scoop out all dough in individual balls onto prepared baking sheet pan. Place baking pan in the freezer for at least 2 hours.

Preheat oven to 350 degrees. Prep a baking sheet pan by lining with parchment paper or silicon mat. Place frozen dough balls on baking pan about 2" apart, likely a 3x4 formation.

Bake for 12-13 minutes, when edges are golden brown. Cookies will not be completely golden brown. Let cool on baking sheet for a few minutes then move to a cooking rack.