Preheat your oven to 350 F.
Mix all your dry ingredients in a bowl.
In a separate bowl, thoroughly mix the peanut butter, brown sugar, maple syrup, egg and vanilla.
Add your dry ingredients slowly to avoid having a lumpy dough.
Stir in the dark and white chocolate.
Let your dough sit in the fridge for about 10 mins.
Line your baking sheets with parchemin paper. If you have only one, you can make one batch at a time, just make sure to replace your dough in the fridge to keep it cool.
Using a big spoon, scoop up your dough onto the prepared baking sheets. Make sure you space your cookies by 2 inches or so.
Bake for about 12 minutes, or until the cookies puff, and begin to brown. Your cookies should be very soft to the touch. If you prefer your cookies barely caramel, watch them at 10-11 minutes.
Take your cookies out of the oven, and let them cool for 5 mins before you move them (using a spatula) to a cooling rack. Patience = unbroken cookies