In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup brown sugar, and 1 cup granulated sugar for 2-3 minutes until light and fluffy.

Add 2 large eggs one at a time and then mix in 2 teaspoons of vanilla extract until well combined.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cups of unsweetened cocoa powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt.

Gradually add the dry mixture to the wet ingredients and gently fold until combined.

Fold in 0.5 cups each of semisweet chocolate chips, milk chocolate chips, and pastel-candy coated chocolates until evenly distributed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

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

Drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes until the edges are set and the centers remain slightly soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.