Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

Combine chopped chocolate and butter pieces in a medium-sized microwave safe bowl. Heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.

In a separate bowl, combine eggs, sugars, vanilla extract and salt. Use an electric mixer to stir together, gradually increasing mixer speed to high and beating until thickened, increased in volume and batter is lightened in color and opaque (about 2 minutes on high speed).

Gently (using a spatula) fold chocolate mixture into the egg mixture until combined.

Sift cocoa powder, cornstarch and baking powder over the chocolate/egg mixture. Use a spatula to gently stir ingredients together until about 50% combined.

Once approximately 50% combined, add mini chocolate chips and continue to gently stir until ingredients are completely combined.

Scoop dough by level 1 ½ Tablespoons onto prepared baking sheet, spacing cookies at least 2” apart. Note that the raw cookie dough will thicken as it sits, this is fine.

Bake for 9-10 minutes. Allow cookies to cool completely on baking sheet before removing and enjoying.