Preheat oven to 350F and line baking sheet with wax paper.
Mix flour, baking soda and salt and set aside. Next, melt butter and combine with cocoa powder until smooth. Mix in sugar, vanilla and buttermilk. Gradually stir in the flour mixture. Be careful not to send flour flying all over the kitchen. Trust me, it happens quite easily. Then mix in the chocolate chips.
Drop 1-inch balls of dough onto the baking sheet with the wax paper. I thought the wax paper step might be a silly step, but turns out this will make or break the final cookie quite literally.
Depending on your oven, bake about 10-12 minutes. I actually baked closer to 14 minutes. If the edges (not the middles) are set then the cookies are done. Whatever you do, don’t try and scoop them up now. They will break and thus the whole purpose of the wax paper comes into play. Let them cool for 3-4 minutes on the baking sheet. The bottoms of the cookies will become perfectly settled and when you finally take the spatula to them, they’ll scoop up easily and maintain their shape perfectly.
The final cookie has a little crunch on the edges but gives way to a chewy fudgy center. Delicious.