Whisk together the flour, cocoa, baking soda, and salt.

In a large bowl beat together the butter and sugars together.

Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.

Slowly mix in the dry ingredients on low speed until incorporated.

Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.

Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.

When ready to bake, preheat the oven to 350F degrees. Take the dough out of the fridge for 10-15 minutes to warm up slightly.

Form dough into balls 2-3 tablespoons in size and flatten slightly. 

Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on the tray for 5 minutes before transferring to a wire rack to continue cooling.

***For melting the (pink) chocolate***

Place chocolates in a microwave safe bowl, microwave on 30 second intervals.  Stirring after every 30 seconds.  You may also want to add a drop or 2 of peppermint extract into the chocolate.

Once your pink chocolate has melted, transfer to ziplock bag and cut a tiny hole in the corner of the bag.  You may want to do a couple of practice runs on wax paper.  But draw your Christmas trees on the cookies, and sprinkle with sprinkles before the chocolate hardens.