Preheat oven to 350 degrees.
Cream butter and sugar on low speed.
Add vanilla extract and Hershey syrup.
Add eggs and mix on low speed.
In a separate bowl, mix together the rest of the dry ingredients: cocoa flour, baking soda, salt.
Slowly add the dry ingredient mix to the creamed sugar. It will become very sticky. Usually I use a low-medium speed.
Add the chips and mix until they are distributed throughout the dough.
Make dough balls and space out on a cookie sheet. Give about 2 inches of space between each one.
I like to roll 1 ounce of dough into a ball and slightly flatten it. It creates a "perfectly" round cookie that's a decent size.
Bake for 8-9 minutes. They will be cracked on the top. Don't over bake! unless you want them crispy.
Leave cookies on baking sheet for 1 minute, then transfer to a cooling rack. Let them cool for a few minutes and place them in an airtight container.