Method

Preheat oven to 175C.

In a bowl, mix flour, cocoa powder and baking soda.

In a mixer bowl, cream the butter, white sugar, brown sugar and salt till lightly pale in color. Do not beat too long like how you would for a cake.

On a low speed, add the egg in and increase the speed till fully incorporated.

On low speed again, dump in the flour mixture and mix on low till fully incorporated.

Finally at the end, add in the chocolate chips and mix till just incorporated. Too much mixing will activate the gluten.

Using a teaspoon, scoop one full dollop and place on a lined tray with adequate space between each cookie. It will spread to double of its diameter. 25g per cookie.

Bake at 175C for 6-7 minutes on half fan.