Preheat the oven to 350°.
Cream together the butter, both sugars, eggs and vanilla.
In a separate bowl, sift together the flour, salt and baking soda.
Mix the dry ingredients with the creamed mixture. Mix well.
Roughly crush the Cadbury chocolates in a zip top bag and a rolling pin. Reserve a few tbsp of the chocolate for topping the cookies.
Fold the crushed chocolate and Guittard baking chips into the cookie dough.
Scoop ½ cup portions of cookie dough onto a cookie sheet. Top with additional chocolate chips and the remaining Cadbury chocolates.
Bake at 350° for 15-17 minutes or until the tops are no longer glossy.
Cool on the pan. Store in an airtight container for up to 3 days.
