Double Chocolate Chip Cookies

Preheat oven to 350 F.

In the bowl of a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add egg and vanilla and mix to combine, 1-2 minutes.

Combine the salt, baking soda, cocoa powder and flour in a medium bowl. Add the dry ingredients into the stand mixer on the lowest speed in two increments. Mix until almost combined. Fold in the chocolate chips.

Portion out the cookies into rounded teaspoons (a little larger than a walnut) and place on a Silpat- or parchment paper-lined baking sheet, spacing them about 2 inches apart.

Place cookies in the oven and bake for 10-12 minutes or until edges of the cookie are firm. (I like to slightly under bake mine.) Serve immediately while warm.

Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.