• Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
• Using a whisk, stir together the flour, cocoa, baking soda, and salt.  Set aside.
• In a large mixing bowl, beat butter and sugar until light and fluffy. Add the eggs and vanilla, beating for an additional 2 minutes.
• Slowly add in the flour mixture and mix until well blended.  
• Fold the chocolate chips into the batter. 
• Using a cookie scoop, portion the dough and drop on the prepared baking sheet.
• Bake for 8 to 10 minutes or until the edges are set. Remove the cookies from the oven but allow the cookies to rest for about 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to one week.
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To make ahead and freeze:

• Prepare the cookie dough as directed. Scoop into portions and place on a baking sheet lined with parchment paper or waxed paper. 
• Place the baking sheet in the freezer until the cookie dough balls are frozen. Then, transfer the cookie dough to an airtight freezer container. 
• Store cookie dough in the freezer for up to 6 months.
• To bake these cookies from the freezer follow the baking directions above! You can bake the cookies from frozen, but they will need a few more minutes added to the baking time if you chose. I like to defost the cookie dough beforehand and bake as directed. 
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