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Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, combine the butter and chocolate chunks. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
In a separate bowl, whip together the granulated sugar, brown sugar, egg, and vanilla extract until well combined and light in color. This will take a few minutes. We want to dissolve the sugar in the egg mixture to get those beautifully crinkly tops
Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth.
Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined. If you're adding extra chocolate chips or chunks, fold them in now.
Use a cookie scoop (about 2 tablespoons) or spoon to drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The centers should still look a bit soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.