Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using an electric mixer with the whisk attachment, beat together the softened butter, cane sugar, and coconut sugar until light and fluffy (about 2-3 minutes).
Add the eggs and extracts, then mix until well combined.
Switch to a paddle attachment and add the flour, baking soda, and salt. Mix until just combined.
Fold in the chocolate chips and chopped Andes chocolates.
Use a cookie scoop to portion the dough onto the prepared baking sheet.
Top each dough mound with a few Andes chocolate chunks.
Bake for 10 minutes, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.