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["In a medium bowl, combine the flour, cocoa, and baking soda together.
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Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.
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Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.", "Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days. (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)).
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When you are Ready to Bake:
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Center a rack in the oven and preheat the oven to 325 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 the rounds on the baking sheets, leaving about 1 inch between them.
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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 and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature."]
