Preparation Steps

• Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
• In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and beat until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the dark chocolate chips evenly through the dough.
• Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• For the champagne buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with champagne, beating well after each addition, until smooth and fluffy.
• Add vanilla extract to the buttercream and mix well. Spread or pipe buttercream on cooled cookies.