Melt the chocolate and butter: In a microwave-safe bowl, combine the semisweet chocolate chips and butter. Heat in 30-second increments, stirring in between, until melted and smooth. Set aside to cool slightly.

Mix the wet ingredients: In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until fully combined and smooth.

Incorporate the chocolate mixture: Gradually stir in the melted chocolate and butter mixture into the egg and sugar mixture until combined.

Combine the dry ingredients: Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Using a spatula, stir gently until just combined—do not overmix to keep the cookies tender.

Fold in extra chocolate chips (if using): Add more chocolate chips for an extra chocolaty experience.

Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the dough: Once chilled, drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each.

Bake to perfection: Bake for 10-12 minutes, or until the edges are set and the tops are crackly.

Cool down: Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.