Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

Cream the unsalted butter with both sugars until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract and mix until fully combined.

Incorporate the molasses and mix again until everything blends together.

Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.

Gradually mix the dry ingredients into the wet mixture until just combined.

Portion the dough into 1.8–2.0 oz balls and roll in granulated sugar.

Place the dough balls on the prepared baking sheets, pressing the tops slightly flat.

Bake for 10-11 minutes or until the edges are set and the tops crackle.

Cool the cookies on the baking sheet for about 10 minutes before transferring to a wire rack.

Optionally, melt the chocolate chips with coconut oil, dip half of each cookie, and let them set.