Preheat your oven to 350℉.
Place the butter and chocolate in a microwave safe bowl and microwave for 30-40 seconds. Whisk together to make sure the butter and chocolate is combined and melted.
Whisk in the unsweetened cocoa powder. Set aside.
In a seperate bowl add the granulated sugar and egg. Whisk together vigorously by hand for about 1 minute. The mixture should be pale in color and slightly thickened.
Whisk in the butter/chocolate mixture.
Add the salt and vanilla extract or vanilla bean paste and whisk until combined.
Add the flour and fold in using a large rubber spatula.
Cover the bowl and chill in the refridgerator for 30 minutes.
Using a 2 tablespoon size cookie scoop, portion out the cookies on to the parchment lined sheetpan. You should get 9 cookies.
Bake for 12-13 minutes until the cookie tops are shiney and cracked.
Allow the cookies to cool completely on the cookie sheet.
Enjoy!!
