Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mat.
In a medium bowl, whisk together the flour and baking soda until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until fluffy.
Reduce the speed to low and add the egg and vanilla. Off the mixer and scrape down the sides.
With the mixer on low speed, add the flour mixture in three additions just until combined, scraping down the sides in between each addition. Off the mixer and fold in the chocolate chips and Andes Creme De Menthe baking chips by hand.
Drop dough of 1 1/2 tablespoons each onto the prepared baking sheet, spreading 2 inches apart. Bake the cookies for 9 to 10 minutes, just until the edges are crisped and golden brown. Allow to cool on the baking sheet. Enjoy while warm or allow to cool completely.