Using a double broiler on medium heat, start to melt the butter and semi-sweet chocolate together, stirring often. Once the mixture is melted and smooth, remove from heat and place in the bowl of your stand mixer fitted with the paddle attachment and let cool.
In a separate medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt with a whisk. Set aside.
Add in your eggs, brown sugar and granulated sugar to your melted chocolate mixture once it has cooled slightly. Mix on medium speed until combined.
Add in your vanilla and mix to combine.
Add in your flour mixture little by little until just incorporated. Careful not overmix the dough.
Cover your dough and let it chill in the refrigerator for 30-45 minutes.
Preheat your oven to 350 degrees and line your baking sheets with parchment paper.
Using a small cookie scoop, create small cookie dough balls to place on your cookie sheet. I weighed mine to make sure they were consistent. Each cookie dough ball should weigh around 18 grams. If you do not have a scale, make 1-1.5 inch sized cookie dough balls. They will spread quite a bit.
Place on your first cookie sheet 2-3 inches apart and bake for 8-10 minutes. The edges should be set and the center should be puffing up. They may look a little bit raw in the center still, but that's okay. They will continue to cook on the sheet when you pull them out of the oven.
Leave the baked cookies on the cookie sheet for 8-10 minutes after taking them out of the oven. Transfer to a wire rack to finish setting.
While your first batch of cookies are baking, create the rest of your cookie dough balls and store in the refrigerator while the other cookies bake. It's important to keep the dough cool, or you will have cookies that spread too much and crack more than we want.