Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add all dry ingredients (except the chocolate). Combine. In another bowl, whisk together all wet ingredients. Pour wet into dry. Combine.
Fold your dark chocolate / chocolate chips into the batter.
Using a tablespoon, individually scoop out the dough and place it on your baking sheet. If you want a thicker cookie, don’t flatten the dough. If you prefer a thinner cookie, flatten each dough ball with a fork. That said, no need to worry about giving the cookies room on your baking sheet. They will not spread!
Bake for 12-14 minutes, or until the edges have browned.
Let cool, then dig in! These will store in an airtight container, on the counter, for two days. To preserve freshness and shelf-life, store in the fridge — for 5-7 days — or in the freezer (for up to one month)