1. Melt the butter in a small pan and transfer it to a large mixing bowl. Allow it to cool for ten minutes until it is warm but not hot.

2. Whisk the granulated sugar and brown sugar into the cooled melted butter until the mixture is smooth.

3. Add the two large eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing only until the last streaks of flour disappear.

5. Fold in the chocolate chips and chopped baking bars until they are evenly distributed throughout the dough.

6. Cover the bowl and refrigerate the dough for a minimum of two hours, or up to twenty-four hours for enhanced flavor.

7. Preheat the oven to three hundred fifty Fahrenheit. Scoop the dough into three-tablespoon balls and place them three inches apart on a parchment-lined baking sheet.

8. Bake one sheet at a time for twelve to fifteen minutes, or until the edges are deep golden brown and the centers still appear soft and underbaked.

9. Cool the cookies on the baking sheet for ten minutes before transferring them to a wire rack to finish cooling completely.