Place both sticks of butter on counter to soften, about 1-2 hours.

Combine dry ingredients (flour, cocoa powder, baking soda, salt) in a bowl. Set aside.

In the bowl of a stand mixer place both sticks of softened butter and cream on low with paddle attachment. Add the sugars and cream with the butter with the speed on medium-high, until the mixture becomes fluffy and lighter in color.

Add the eggs and vanilla, mix until incorporated.

With mixer on low, slowly add flour mixture.

Once the flour mixture is incorporated into the dough, add the chocolate chips. Mix on low again to incorporate everything.

Cover the bowl and let it chill in the refrigerator for an hour or more before scooping and baking the cookies.

Preheat oven to 350F. Once the cookie dough is thoroughly chilled, scoop golf-ball sized balls of dough onto a parchment-lined baking sheet. Bake for 8-10 minutes. Cookies will look under done when you remove them from the oven – don’t worry, as they will continue to cook!

Let the cookies cool for 10 minutes before trying to remove them from the cookie sheet. Enjoy immediately after they cool or store in an airtight container for later!