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Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes.
Beat in the salt and vanilla.
Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending.
When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds.
Toss in the chocolate pieces and mix to incorporate.
Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together.
Divide the dough in half.
Shape the dough into logs that are 1 ½ inches in diameter.
Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
Preheat the oven to 325 degrees F.
Line two baking sheets with parchment paper or silicone baking mats.
Slice the dough into ½-inch-thick rounds.
Arrange the rounds on the baking sheets, leaving about 2 inches between them.
Bake the cookies for 12 minutes.
Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm.