1-First, melt the chopped bittersweet chocolate and unsalted butter in a medium microwave-safe bowl. Heat on high in 20-second intervals, stirring between each until fully melted, which takes about 2 minutes. This step builds the foundation of the fudgy texture you’re aiming for.

2-Next, in a large bowl, beat the granulated sugar, light brown sugar, and eggs on medium speed with a hand mixer until the mixture becomes light and frothy, incorporating plenty of air for about 4 minutes. Then, add the melted chocolate mixture and vanilla extract, beating until combined for a smooth blend.

3-Stir in the all-purpose flour, unsweetened cocoa powder, salt, and baking powder with a spatula until mostly combined, creating a batter that resembles classic brownie mix. Mix in the semisweet chocolate chips until fully incorporated to add those gooey pockets of chocolate.

4-Cover and chill the batter in the refrigerator for 30 minutes to help it firm up and prevent spreading. Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.

5-Scoop the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 8 to 10 minutes until the cookies are shiny and cracked on top but still soft. Let them cool completely on the baking sheets to firm up before serving.