Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
In a large mixing bowl, cream together butter and sugars. Beat in the egg and vanilla extract.
Mix in the flour, cocoa powder, baking soda and salt until fully combined. Fold in chocolate chips.
Use a 2 tablespoon cookie scoop to form balls and place evenly on the baking sheet. Bake for 12 minutes then remove from the oven and transfer to a cooling rack.
Notes
Store in an airtight container on the counter for up to 5 days. Freeze for up to 3 months.
A handheld or stand mixer is recommended for this recipe in order to cream together the butter and sugar properly.
You can use milk or white chocolate chips if preferred.
These cookies don’t require chilling but you can leave the dough in the fridge for up to 24 hours before baking.