Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
First prepare the light dough. In a small bowl, combine flour, baking soda, baking powder and salt. Stir together.
In the bowl of an electric mixer, combine sugars and coconut oil. Beat for 2 minutes on medium speed until fluffy.
Add eggs one at a time, beating for about 30 seconds between each addition. Add the vanilla.
Turn the mixer to lowest setting. Slowly add in the flour, mixing until just combined.
Remove from the stand and add the chocolate chips. Fold them in by hand with a spatula. Dump batter into a bowl and set aside.
Mix up the dark batter. Follow the same steps as the light batter (adding the cocoa powder into the flour mixture).
Once you have both batters, scoop a small amount (about the size of a grape) of each batter and put them together in your hand. Roll your hands around a bit to swirly the two batters.
Place them on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand.
Bake for 9-10 minutes until edges are set. Remove from oven and cool 2 minutes on the baking sheet. Remove to wire rack to cool completely.