Preheat oven to 350 degrees F. Melt your butter just until melted. In other words, don't over melt it, but make sure it's melted completely.

In a large bowl, beat the butter, white and brown sugar until creamy and smooth. Add the vanilla extract. Beat again. Add the eggs, beat on low speed just until incorporated for about 15-20 seconds. Do not OVERBEAT!

Sift in the flour, baking soda and the salt. Mix together until the mixture becomes kind of crumbly. Mold it all together into an actual dough. If it feels too wet, add a tablespoon or two of flour until you get it to the right consistency. You don't want it to actually stick to your hands but you don't want so much flour it dries the cookie out.

Using your hands, gently mix in all the different chips and M&M's. 

Use a mini or regular ice cream scoop and scoop the dough onto parchment lined cookie pans.

Bake for 8-12 minutes until the cookies are all puffed up. They should barely be getting any kind of color to them, meaning they will still be puffy and pale looking.

Cool on cookie sheet for 30 minutes. Serve.