In a large mixing bowl, beat the butter until creamy. Add the confectioners’ sugar gradually and beat until smooth, scraping sides of the bowl, then add the brown sugar, cocoa powder and extracts and beat until smooth.

Add the eggs and stir or mix on low until they are mixed in, then beat on high until light and fluffy (about a minute). Sprinkle the baking soda and salt into the batter and then beat until thoroughly blended. Add the flour and stir, do not beat, until blended. Stir in the chocolate.

Dough will be thick and heavy. Scrape it out onto a large sheet of wax or parchment paper and then form into a lump. Divide lump into 24 or 32 equal size pieces. Wrap pieces in wax paper and chill until ready to bake or bake immediately.

Put mounds of dough on a heavy duty baking sheet lined with parchment paper. Allow about 3 inches of space for spreading.

Bake at 325 degrees F. for about 15 to18 minutes. Cookies should puff up and will fall a bit as they cool. Allow them to cool for about five minutes on the baking sheet, then transfer to a wire rack and let cool completely.