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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper, if you have it; otherwise leave the baking sheet ungreased.
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3
Place the butter, unsweetened chocolate, and chocolate chips in a small saucepan and melt over low heat, stirring frequently, just until everything is smooth.
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4
Set aside to cool slightly.
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5
Meanwhile, combine the flour, baking powder, and salt in a small bowl.
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6
Beat the eggs and sugar in a large bowl with an electric mixer until creamy and light yellow, about 1 minute.
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7
Beat in the vanilla.
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8
With the mixer on low speed, blend the flour mixture into the egg mixture in 3 batches, blending after each addition, just until barely combined.
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9
Add the chocolate mixture to the bowl and beat just until combined; the dough will be very thick.
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10
Scoop out heaping tablespoons of the dough and create 12 mounds on a rimmed baking sheet.
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11
Bake until the tops are crackly and the edges are set, 9 to 11 minutes.
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12
Remove the cookies from the oven and firmly tap the pan against the counter.
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13
Let the cookies sit for 1 minute on the baking sheet (they will sink slightly), then transfer them to a wire rack to cool completely.
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14
Repeat to bake three sheets of cookies in all.
