Pre heat your oven to 180C / 350F/Gas mark 4 and prep your cookie tray / sheet by lining it with baking parchment.
In a medium bowl sift the flour, cocoa powder, baking soda, salt and spices together and place to one side.
Using a stand mixer or a large mixing bowl and an electric hand mixer, beat the butter and sugars together until they are light and fluffy.
Add the eggs and vanilla extract and beat until fully combined.
Add the flour mix in two batches, and mix in on a slow speed.
Stir in your chocolate chips by hand.
Roll into balls no larger then 2 inches in diameter, and make sure you have at least 3 inches in space between each cookie.
Pop them in your oven for 10 to 12 minutes, chocolate cookies are notoriously hard to gage when they are baked, but trust me take them out of the oven and allow them to sit on the hot tray for a few minutes before transferring them to a cooling rack.
In an airtight tin these will keep fresh for up to 5 days.