1. Melt the butter and chocolate chips in a heatproof bowl using a microwave (30-second intervals) or over a double boiler. Stir until smooth and set aside to cool slightly.

2. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until pale, thick, and glossy (about 3–4 minutes).

3. Mix in the cooled chocolate mixture and vanilla extract until well combined.

4. In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually fold this into the wet mixture until just combined.

5. Chill the dough in the refrigerator for 20–30 minutes to firm it up and intensify the flavor.

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough balls using a cookie scoop and place 2 inches apart.

7. Bake for 10–12 minutes until the tops are shiny and crinkled but the centers are still soft.

8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.