Begin by melting the chopped chocolate and butter together in a heat-safe bowl. Stir until the mixture is smooth and glossy, then set it aside to cool slightly.

In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture becomes light and frothy.

Once the chocolate-butter mixture has cooled a bit, add it to the egg-sugar mixture along with the vanilla extract. Stir until combined but avoid overmixing.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Carefully fold this dry mixture into the wet ingredients.

If desired, chill the cookie dough in the refrigerator for 20-30 minutes.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and scoop mounds of the dough onto the sheets.

Bake the cookies for 10-12 minutes, watching for the edges to be set while the centers remain slightly soft.

Let them cool on the tray for a few minutes before transferring to a wire rack.