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1
Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat (8 ounces of chocolate is a little more than a 200 gram baking chocolate bar).
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2
In another bowl, whisk together flour, baking powder, and salt.
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3
In a mixing bowl (either by hand or in your stand mixer), beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Do not over-mix the flour. Fold in chocolate chips.
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4
Cover the dough with plastic wrap and place in the fridge for 4 hours (or even overnight!).
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5
Preheat oven to 350u00b0F. Place parchment paper on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly; if you are doing the cookies in batches, refrigerate the dough in between rounds.
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6
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12-15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack or wax to cool completely.
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7
If making several batches of these cookies and using the same cookie sheet, make sure that the cookie sheet cools before preparing the next batch for baking.
