Step 1

Whisk together the flour, cocoa, baking soda, and salt.

Step 2

In a large bowl beat together the butter and sugars until fluffy.

Step 3

Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.

Step 4

Slowly mix in the dry ingredients on low speed until incorporated.

Step 5

Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.

Step 6

Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48.

Step 7

When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge for 10-15 minutes to warm up slightly.

Step 8

Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).

Step 9

Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.