Double Chocolate Chip Cookies

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth.
Add in the all-purpose flour, dark cocoa powder, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the milk chocolate chips until well dispersed throughout the cookie dough.
Portion the cookie dough using a large cookie scoop (3 tablespoon). Place the cookie dough balls on a parchment-lined baking sheet. If desired, press additional milk chocolate chips into the top of the cookie dough balls. Chill the cookie dough for 30 minutes.
Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper sheets.
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 11 to 12 minutes until the edges are set. Allow the cookies to cool on the pan for 2 minutes and then transfer to a wire rack to cool completely.