Combine the sugars and butter in a microwavable bowl (or in a pot on the stove).
Heat until the butter has melted.

Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).

Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds.

Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 to 40 minutes.

Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment.

Round the dough in your hands (or use small ice cream scoop) and press to flatten down just a little.

Bake cookies for about 10 -12 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.
Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.