In a heat-safe bowl, melt the dark chocolate and unsalted butter together, stirring until the mixture is smooth and glossy. Allow it to cool slightly.

In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs for about 3-5 minutes until the mixture is frothy and light in color.

Carefully combine the cooled chocolate-butter mixture with the egg-sugar mixture, adding in the vanilla extract as you mix gently.

In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—stop as soon as you see no dry flour.

For thicker cookies, chill the dough in the refrigerator for 20-30 minutes.

Preheat your oven to 350°F (175°C).

Using a cookie scoop, dollop the dough onto baking sheets lined with parchment paper, spacing them about two inches apart.

Bake for 10-12 minutes until the edges are set but the centers remain soft and a little underbaked. They will continue to firm up as they cool on the tray before being transferred to a wire rack.