Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together all wet ingredients.
Add in the dry ingredients, making sure to spoon and level the flour and cocoa powder into the measuring cups, don't scoop from the bag.
Use a wooden spoon to mix together.
Fold in the chocolate chips mix to combine.
Place in the fridge for 20-30 minutes to set. Use a medium cookie scoop to measure scoop the dough onto a baking sheet lined with parchment paper. They might not hold their shape very well, but that's ok, I have a trick for perfect circles after they bake!
Bake for 10-14 minutes. 12 minutes is perfect in my oven. When you take the cookies out, they should still be very soft but will continue to harden and flatten slightly as they cool.
The cookies can sometimes spread into a more oval shape, if you want perfect circles, take a large circle cookie cutter and as soon as the cookies come out of the oven, put the cookie cutter over the cookie so it's just around the edges and wiggle it around a bit to get it to form a perfect circle. You can also sprinkle on more chocolate chips at this stage too, they will soften right on top if they're still warm. If you don't have a cookie cutter like that, take a fork and gently press the edges and smoosh them into a more perfect circle.
Let cool for 15 minutes, then sprinkle with salt flakes and enjoy!