Melt the chopped chocolate and butter together in a heat-safe bowl set over a pot of simmering water or in the microwave at short intervals, stirring until smooth and glossy. Let it cool slightly.

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

Pour the cooled chocolate-butter mixture into the egg-sugar mix along with the vanilla extract. Mix gently until just combined.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined.

Optionally, chill the dough in the refrigerator for 20-30 minutes for a scoopable texture.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop tablespoons of dough onto the sheets, leaving space between them. Sprinkle extra chocolate on top if desired.

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