Dark chocolate chips

• In a large mixing bowl, whisk together the flour, both cocoa powders, baking soda, and salt until combined. Set aside.
• In another large mixing bowl, using a hand mixer, beat the butter on medium speed until smooth and creamy. Add in both sugars and beat until light and fluffy. Beat in egg and vanilla extract. Scrape down the sides of the bowl as needed.
• Slowly, add the dry ingredients to the wet ingredients until just combined. On high speed, beat in the milk and chocolate chips. Cover cookie dough with plastic wrap and chill for a minimum of 4 hours to overnight.
• Preheat oven to 350°. Take cookie dough out of the fridge and let it sit at room temperature for at least 30 minutes. Line 2 baking sheets with the parchment paper or silicon mats.
• Scoop and roll about 2 tablespoon of dough into balls. Place about 2 inches apart of the baking sheet. Bake for 10 minutes and be sure to rotate half way through.
• The centers will look soft in the center when you remove them from oven. Let them sit for 5 minutes. Add additional chocolate chips or even some flaky set salt if desired! Serve and enjoy!