Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the room-temperature unsalted butter, light brown sugar, and white sugar for about 1 minute, until blended well.

Add in the eggs and vanilla extract to the creamed mixture. Continue beating for 3 minutes until the batter is light, fluffy, and pale in color. Then, gradually add blue food coloring until you achieve your desired shade of blue.

Add the salt, baking powder, and all-purpose flour to the wet mixture. Mix on low speed and only until just combined, scraping down the bowl as needed. Be careful not to over mix; the dough should come together with no visible flour streaks.

Gently fold in the semisweet chocolate chips, white chocolate chips, chopped chocolate sandwich cookies, chopped crisp chocolate chip cookies, and milk chocolate chunks or discs. If the dough feels very soft or sticky, I recommend refrigerating it for 30 minutes to prevent the cookies from spreading too much while baking.

Take about 2 tablespoons of the cookie dough and flatten it out. Place 2-3 milk chocolate discs (from Step 4) in the center. Wrap the dough edges around the chocolate discs, then top with another 2 tablespoons of dough to seal. Place each cookie dough ball on a parchment-lined or greased baking sheet.

Top each dough ball with a small amount of each remaining mix-in—extra semisweet chocolate chips, extra white chocolate chips, extra chopped chocolate sandwich cookies, and extra chopped crisp chocolate chip cookies. Bake the cookies in the preheated oven for 10-12 minutes, leaving enough space between them as they will spread. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For a fun twist, I like to gently press a few extra chocolate pieces on top of hot cookies right after baking—they look bakery-style and taste even better.