Preheat the oven to 375-degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.
1 cup unsalted butter, room temperature, 1-½ cups Light Brown Sugar
Add the eggs and vanilla extract to the butter mixture. Beat to combine.
2 large Eggs, 1 tablespoon Vanilla Extract
In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt. Whisk gently to combine.
2-½ cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt
Add the flour mixture to the wet ingredients in the stand mixer bowl about 1 cup at a time until completely combined.
Add the chocolate chunks and mini chips to the cookie dough.
1 cup Semi-Sweet Chocolate Chunks, 1 cup Mini Semi-Sweet Chocolate Chips
Line a baking sheet with parchment paper or a silicone mat.
Use a medium cookie scoop, or a tablespoon to portion the cookie dough. Place the dough balls about 2 inches apart.
Bake for 10-12 minutes until the edges of the cookies are set. Do not overbake.
Cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
Store completely cooled cookies in an airtight container for up to 1 week.