**Preheat the oven**
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
**Cream butter and sugars**
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
**Add eggs and vanilla**
Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
**Combine dry ingredients**
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar, mixing on low speed just until combined.
**Fold in chocolate chips**
Stir in the chocolate chips, reserving a small handful to press on top of each cookie before baking for a bakery-style look.
**Shape and bake**
Scoop the dough into 2-tablespoon portions (or larger if you prefer jumbo cookies). Place them on the prepared baking sheets about 2 inches apart. Press a few reserved chips on top of each dough ball. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly soft. Avoid overbaking.
**Cool**
Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.