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Preheat the oven to 325°. Line baking sheets with parchment and set aside.
Place the chocolate in a heatproof bowl and microwave at 30-second increments, stopping and stirring till smooth and melted Set aside.
Place the butter and sugar in the bowl of an electric mixer and beat for about 8 minutes or until light and creamy.
Add the egg and vanilla and beat for an additional 3 minutes.
Stir in the flour, cocoa, baking soda, salt, and then the melted chocolate. Add the extra chopped chocolate and stir to combine.
Using slightly damp palms, roll tablespoons of dough into balls.
Place on the baking sheets, leaving about 2 inches between dough balls.
Bake for 10-12 minutes or until slight cracks form across the tops.
Cool on baking sheets for a few minutes, then remove to wire racks to finish cooling.