Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.

Melt chopped chocolate and diced butter in a heat-proof bowl over simmering water or in 30-second microwave bursts, stirring until smooth.

Remove from heat; whisk in granulated and brown sugars until the mixture turns glossy and slightly thick.

Whisk in eggs one at a time, then stir in vanilla extract until the batter is smooth and shiny.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt to remove lumps.

Gently fold the dry mixture into the chocolate batter until just combined; avoid overmixing.

For thicker, taller cookies, refrigerate dough 15–30 minutes; skip if you’re in a rush.

Use a 2-tbsp scoop or spoons to form dough balls and place 2 inches apart on prepared sheets.

Bake 9–11 minutes until edges are set but centers still look slightly soft—this gives that fudgy bite.

Allow cookies to cool on the baking sheet 5 minutes before transferring to a wire rack to finish firming.