Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step helps incorporate air into the dough, ensuring a soft texture.

Step 2: Add Wet Ingredients

Mix in the eggs one at a time, followed by the vanilla extract. Be sure to scrape down the sides of the bowl to ensure all the ingredients are evenly combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing, as this can lead to tough cookies.

Step 4: Fold in Chocolate Chips

Using a spatula, gently fold in the chocolate chips and any additional mix-ins, such as nuts or white chocolate chips. This ensures an even distribution of chocolate throughout the dough.

Step 5: Chill the Dough

For the best results, chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier texture.

Step 6: Scoop and Bake

Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked.

Step 7: Cool and Serve

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey texture or at room temperature for a classic chewy bite.