Step 1

Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.

Step 3

Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.

Step 4

Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).

Step 5

When just a few dry streaks remain, add the chocolate chips or chunk and mix just until combined and there are no dry spots.

Step 6

Scoop very large balls of dough (about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets (five cookies per half sheet pan).

Step 7

Bake for 9-10 minutes until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to a cooling rack. These cookies are amazing warm (with ice cream), chilled, or at room temperature.