Cream/mix the butter, brown and cane sugar in a stand mixer on low with whisk or paddle attachment.
Add in the egg and vanilla extract, chipotle hot sauce and blend in well.
Dry Mix
In a separate bowl, mix the cocoa powder, salt, flour and baking soda. Whisk to incorporate.
Switch to dough hook and add dry mix to mixing bowl on low to medium. Beat until a dough ball forms, 30 seconds to a minute. Do not over mix or the dough will get tough.
Slowly mix in chocolate chips. remove from bowl and form into a ball.
Line cookie sheet with parchment paper.
Make 12 balls of dough and place on cookie sheet. Press the balls down into a disk shape not flat. Cover with plastic wrap and chill in refrigerator for 2 hours.
Preheat oven to 350.
Bake cookies for 10-14minutes, or until edges look formed.
Let cookies cool to for 15 minutes. You can rack them up to cool further or eat them!
