In a medium sized mixing bowl, combine your flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream your softened butter and sugars together until smooth and creamy.
Add in your egg and vanilla and mix until combined.
Begin adding your mixed dry ingredients a little bit at a time and mix until fully combined. The dough will be thick. Scrape down the sides and bottom of your bowl.
Add in the mini chocolate chips and mix until fully incorporated.
Cover and chill your dough in the refrigerator for at least 4 hours (you can also chill overnight and bake the next day). 🙂
Remove your dough from the refrigerator and let thaw on your counter top for about 30 minutes.
Preheat your oven to 350 degrees, and line a couple baking sheets with parchment paper or a baking silicone mat. Set aside.
Scoop out your dough in 1-2 Tbsp sized balls. Roll the dough into a ball and follow by rolling it thoroughly into your powdered sugar. Place each ball of dough once coated with powdered sugar on your lined baking sheet about 2 inches apart.
Bake for about 8 – 10 minutes. The centers of these cookies will be soft. You don’t want to over bake them. Remove cookies from the oven and let them remain on the baking sheet for 5-10 minutes (they will continue to bake just a little bit here). Then, remove them from the baking sheet and let cool on a cookie rack.
