In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.
Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg and vanilla extract, then beat again on medium speed for 1 minute until combined.
Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.
Fold in your chocolate chips. Place in the fridge for 45-60 minutes - note this is a sticky dough so the chilling will help with scooping!
Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
Scoop out 2 tablespoons of dough cookie and place on the parchment lined baking sheet. Make sure to leave about 2 inches of space between each cookie, I usually do 6 cookie dough balls to 1 baking sheet.
Bake the cookies for 10-11 minutes. Once out of the oven, you can gently press on extra chocolate chips to get that bakery look!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .
UPDATED RECIPE: As of April 2023, I have updated the recipe as I've had a few comments that these are too dry! I've changed it so there is less cocoa powder (which if you overmeasure even by a little will make the cookies way too dry). If you want to make the original recipe, use 1 cup butter, 1 cup sugar, 1 cup light brown sugar, 1 egg, 2 cups flour and 1 cup cocoa powder.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your cookies much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.White Chocolate Chips: you can swap out white chocolate chips for regular chocolate chips, butterscotch chips or peanut butter chips!Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.