Soft Batch Double Chocolate Cookies

In a large bowl using a stand or handheld mixer, cream butter and sugars together on medium speed for about 2 minutes. Add egg and vanilla and continue mixing until combined, about 30 seconds. Turn off mixer and scrape down sides of bowl.

Slowly add flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off electric mixer and stir in chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.

Form dough into 3-tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48 hours.

When ready to bake, preheat oven to 350ºF degrees. Bake cookies for 10–12 minutes until tops are just set. Remove from oven and let cool on their tray for 10 minutes before transferring to a wire rack to continue cooling.