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Melt the chocolate and butter together, then stir until smooth. Set aside to cool slightly.
In a separate bowl, beat the granulated sugar, brown sugar, and eggs until pale and slightly thick. Mix in the vanilla, then slowly add the melted chocolate mixture while mixing.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Sift and gently fold the dry ingredients into the wet mixture until just combined. The batter should look like thick brownie batter, not stiff cookie dough.
Scoop about 2 tbsp of batter per cookie onto a parchment-lined baking sheet, leaving room for spreading.
Refrigerate the batter if it’s easier to handle, or scoop it straight onto the baking sheet for that fudgy brownie texture.
Bake at 350°f (175°c) for 9–11 minutes, until the tops are shiny and crackly and the centers still look slightly soft. Do not overbake!
While warm, use a round cookie cutter or glass to gently shape the cookies into perfect circles.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.