Place approximately 2 tablespoons of butter and the baking chocolate in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted.
While the baking chocolate is being melted, cream together the butter and sugars in a large bowl (or in the bowl of a stand mixer).
Once blended, add in the melted chocolate and butter mixture and stir until combined.
Stir in the vanilla extract and eggs.
Slowly stir in the salt, cocoa powder, baking soda, and flour until a dough is formed.
Gently stir in the white chocolate and dark chocolate chips until evenly distributed.
Cover bowl with plastic-wrap and place into the refrigerator to chill.
Chill the chocolate chocolate chip cookie dough for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule.
When ready to bake, preheat the oven to 350°F. Scoop 1 tablespoon-sized portions of chilled dough and place 2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes, until slightly browned and just set.
Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Store cooled cookies in an air-tight container.