Line a rimmed baking sheet with parchment paper or greased foil. We’ll preheat the oven later.

In a medium bowl, whisk together all the Dry Ingredients: flour, cocoa, baking powder, and salt.

In a large bowl, whisk together all Wet Ingredients: melted (but not hot) butter*, granulated sugar, brown sugar, egg, and vanilla. 

Add the dry mixture to the wet mixture in the large bowl. Stir and fold with a rubber spatula until just combined—with no flour patches remaining. Fold in Add-ins’ chocolate chips.

Cover bowl and place in the freezer for about 20 minutes, or until very firm throughout, but scoopable.

In the meantime, preheat the oven to 350°F.

Using a medium cookie scoop, scoop and drop cookie dough balls onto the lined cookie sheet, evenly spaced apart.

Press Toppings’ chocolate chips into the tops of each cookie. Using a spoon or the palm of your hand, press down the top of each cookie to flatten just halfway—but no more or else you’ll have flat, spread-out cookies.

Bake for 12-16 minutes. Mine took 14 Minutes.

Cool cookies on the sheet until firm enough to move, 10 minutes. After cooling, transfer to a cooling rack to cool completely. Enjoy!