Instructions

1. Add “very” soft butter to a small mixing bowl (a large cereal bowl works perfectly.) If your butter isn’t soft yet, you can gently microwave it. Aim for a texture like butter left out overnight—soft and spreadable, but not melted. Try microwaving in 10-second bursts, checking after each, until it’s just right. Soft butter makes it easy to mix with sugar by hand, so you don’t have to use a mixer!
2. Add the granulated sugar and the brown sugar to the bowl. Mix the sugars with the butter until it is fully combined.
3. Add the egg and the vanilla extract and continue mixing with a spoon until the dough is light and fluffy.
4. Add the cocoa powder to the dough, and mix until combined.
5. Add the salt and the baking soda, stir until combined.
6. Add the flour and stir only until the flour is mixed with the rest of the cookie dough.
7. Add the chocolate chips and fold until combined.
8. Separate the dough into three portions depending on how many and how big you want your cookies to be.  (We made three large cookies.) Roll the dough into balls. Place the dough balls on a cookie sheet.  Press the dough balls down to slightly flatten them. 
9. Bake in an oven preheated to 350 degrees, for 9-10 minutes.  The edges of the cookies will be golden brown when they are done. If you like your cookie a little softer in the center, check it starting at the 8 minute mark.
10. Cool and enjoy!