Melt the chopped chocolate and butter together in a heat-safe bowl over simmering water or in the microwave. Stir until smooth, then cool slightly.

In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy, about 3-5 minutes.

Add the cooled chocolate-butter mixture and vanilla extract to the egg-sugar mixture. Mix gently until just combined.

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold this into the wet mixture.

(Optional) Chill the dough in the refrigerator for 20-30 minutes for thicker cookies.

Preheat your oven to 350°F (175°C).

Use a cookie scoop to portion dough onto parchment-lined baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes, until edges are set and centers look slightly soft. Let cool on the tray for a few minutes before transferring to a wire rack.