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Sift the flour, cocoa and baking soda together and keep close at hand.
Working in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter on medium speed until it is soft and creamy.
Add both sugars, the salt, and the vanilla extract and beat for 2 minutes more.
Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated.
Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface, divide it in half, and shape the dough into a log that is 1½ inches in diameter.
Wrap the logs in plastic wrap and chill for at least 3 hours or for up to 3 days.
Preheat the oven to 325°F and have two lined baking sheets at hand.
Slice rounds that are ½-inch thick and arrange them on the baking sheets.
Bake the cookies for 12 minutes and let them rest until they are only just warm.