In a large bowl, using a mixer, mix the butter and sugars until light and fluffy. Add the egg and mix until combined. Add molasses and vanilla and mix until combined.

In a separate bowl, whisk together the flour, salt, cinnamon, cocoa powder, baking powder, and baking soda.

Add the dry ingredients to the wet ingredients, mixing on low speed until well combined. Stir in chocolate chips.

Cover dough and refrigerate for several hours until chilled through.

NOTE: this is important if you want the cookies to stay thick and puffy.

Preheat oven to 350°F. Scoop dough by about 1.5 tablespoons full and drop onto a parchment-lined baking sheet about 1 inch apart.

Bake for about 20 minutes. Allow to rest on cookie sheet for 1-3 minutes, then transfer to a wire cooling rack to cool completely.

Store covered in a container.