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["Sift the flour, cocoa and baking soda together.", "Working with stand mixer, fitted with paddle attachment, beat butter on medium speed until soft and creamy. Add both sugars, salt and vanilla and beat for 2 minutes.", "Turn off mixer. Pour in the dry ingredients and pulse the mixer at low speed about 5 times, a second or two each time. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough - for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.", "Turn dough out onto a work surface, gather it together and divide in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap logs in plastic wrap and freeze them for 1 hour. Getting Ready to Bake: Center a rack in oven and preheat oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.", "Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them - don't be concerned, just squeeze the bits back onto each cookie.) Arrange on baking sheets, leaving about 1"" between them.", "Bake the cookies one sheet at a time for 12 minutes - they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack."]
