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

Melt the chocolate and butter together in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Let cool slightly.

In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until pale and slightly thickened.

Slowly mix in the melted chocolate and butter until fully combined.

Sift the flour, cocoa powder, baking powder, and salt into the wet mixture. Fold gently until just combined.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 8–10 minutes, or until the tops are crackly and the edges are set. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Serve warm or store in an airtight container for up to 3 days.