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Preheat oven to 177C. line a large baking pan with parchment paper.
In a saucepan over medium heat, add the butter to melt.
Add the chopped bittersweet chocolate into the saucepan, then stir with a spatula until melted. Remove from heat to cool to room temperature.
In a large bowl, whisk the eggs and sugar vigorously for 3-4 minutes, until smooth and pale.
Add the cornstarch, cocoa powder, baking powder, and salt. Whisk until smooth.
Use a spatula to fold in the melted butter-chocolate mixture just until combined. If the mixture is still warm to touch, skip to the next step before folding in the chocolate chips (or they will melt into the batter).
Chill in the fridge for 10-15 minutes, just until firm enough to scoop. Don't over chill the batter or it will cause a more dense cookie.
Use a spoon to scoop 2 tablespoon-sized balls onto the prepared baking pan.
Bake for 10-12 minutes, until set in the centers, crackly on top, and edges are crisp. Let cool on the pan for at least 10 minutes before enjoying!