Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.

Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and combined.

Add 1 ½ cups flour (you’ll use the 3 tablespoons later!), baking soda, baking powder and salt and mix until just combined and no streaks of flour remain.

Divide the dough in half into two bowls. To the first bowl add the remaining 3 tablespoons flour and ½ cup chocolates chips. Stir to combine. To the second bowl add the 3 tablespoons cocoa powder and ½ cup chocolate chips. Stir to combine.

Use a .5 ounce cookie scoop to scoop out tablespoons of dough. Alternate stacking four dough balls together (vanilla, chocolate, vanilla, chocolate) and press together before rolling into balls. Repeat with the remaining dough.

Place the balls 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 to 14 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.

Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!