Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl and set aside.
Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
Refrigerate in an airtight container for up to 5 days.
Consumption of raw or undercooked flour may increase the risk of foodborne illness.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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