Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 4 minutes. Add eggs one at a time, mixing well. Add vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add to the wet ingredients and mix just until combined. Stir in the chocolate chips with a wooden spoon.

Scoop by the rounded tablespoon onto the baking sheet.

Bake 8-10 minutes, until edges are crisp. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 5 days.

Enjoy!