In a medium bowl, whisk together 2 cups of flour, 1/2 teaspoon of baking soda, and a pinch of salt. Set it aside.
In a large microwave-safe bowl, melt 1 stick of Kate’s Unsalted Butter. You may also melt it on the stove and then transfer it to the bowl. While the butter is still warm, add in 1/2 cup of cocoa powder and whisk until smooth.
Whisk in 1 cup of sugar, 1 teaspoon of vanilla extract, and 1/2 cup of Kate's Buttermilk. Gradually add in the flour mixture, stirring until no streaks of flour remain.
Fold in 1 cup of the semi-sweet chocolate chips and 1 cup of the 60% cocoa bittersweet chocolate chips.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
Drop the dough with a heaping tablespoon onto the baking sheet, leaving a few inches in between each cookie.
Bake for 12-14 minutes or until the cookies are set around the edges. Bake time will vary if the dough is not chilled before baking.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Drizzle with your favorite caramel sauce
Serve and enjoy!