Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Melt the Chocolate and Butter:
In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
Mix the Sugars and Eggs:
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until well combined.
Combine Wet Ingredients:
Slowly add the melted chocolate mixture to the sugar and egg mixture, stirring constantly until fully combined.
Add Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Optional Extra Chocolate:
If desired, fold in the mini chocolate chips for an extra chocolatey boost.
Scoop the Dough:
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the tops are set and slightly crackly. The centers should still be soft and fudgy.
Cool the Cookies:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.