Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will create a creamy base for the cookie dough.

Beat in the two large eggs one at a time, mixing well after each addition. Then add the vanilla extract and combine thoroughly to incorporate flavor.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and salt in the dough.

Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which results in tough cookies.

Gently fold in the semi-sweet chocolate chips, white chocolate chips, crushed pretzels, chopped nuts (if using), dried cranberries or raisins, shredded coconut, and festive sprinkles. Mix until all add-ins are evenly distributed within the batter.

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft. Avoid overbaking to keep the cookies chewy.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set and prevents breaking.