Combine chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 25-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Set aside.

In a separate, large mixing bowl, combine sugars, eggs, vanilla extract, and salt. Use an electric mixer to stir until combined. Gradually increase mixer speed to high and beat on high speed until thickened, increased in volume, and lightened in color (a minimum of 2-3 minutes on high speed).

Drizzle chocolate into the egg mixture and stir until completely combined.

Sift flour, cocoa powder, and baking powder into the batter and use a spatula to fold together until completely combined.

Stir in chocolate chips.

Cover bowl with plastic wrap and chill for 20-30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.

Once dough has chilled and oven is preheated, scoop dough into 2-Tablespoon sized balls and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5cm) apart on baking sheets.

Bake in center rack of 350F (175C) oven for 10 minutes. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.