Preheat your oven to 325 degrees.

Sift together the flour, salt and baking soda and set aside. Cream together butter, sugars and eggs for until smooth, add in the coco powder.

Slowly start to add in the flour mixture.

Carefully roll the dough into balls that are about 1-1.5 inches around. Then dip one half of the dough into a shallow dish with the chia seeds in it.

Place on the tray, seeded side up, about 3 inches away from other cookies.

Bake for 10-14 minutes (every oven is different so keep an eye as you approach the 10 minute mark. You will want the cookies to be slightly under cooked for a perfectly chewy finish even a couple days later.

As soon as the cookies come out of the oven remove from the tray and place on a clean, cool counter. Let them rest there until fully cooled.

Store in the refrigerator for the freshest taste.