Preparation Method

1. Preheat oven to 375F. Line two baking soda sheets with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking soda and salt.
3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, abut 3 minutes
4. Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
5. With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.

1. Scoop 1 and 1/2 tablespoon or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer to wire racks to continue cooking.
2. Store baked cookies in an airtight container for up to 5 days.

Preparation Method

1. Sift your flour, starch and salt in a large bowl. Give it a whisk.
2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
3. Add the eggs while mixing. Scrape down sides of the bowl.
4. Add 1 teaspoon vanilla extract.
5. Pour in the flour mixture and mix until everything is well incorporated.

1. Put the dough in a plastic bad, flatten it together, then chill it in the refrigerator so it firms up.
2. Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin.
3. Move the dough around to to prevent it from sticking.
4. Use a circular cookie cutter to cut your cookies. Take away extra scraps to re-roll for more cookies.
5. Place them on non-stick baking sheet and bake at 375F for 12 minutes.