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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, mixing until well combined and slightly thick.
Sift in the cocoa powder, baking powder, and salt. Stir until smooth and free of lumps. Gently fold in the flour until just combined — do not overmix. The batter should be thick and shiny, similar to brownie batter.
Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Optionally press a few extra chocolate chips on top for presentation.
Bake for 10–12 minutes, until the edges are set but the centers still look slightly underbaked. This ensures a soft, meltaway texture.
Let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool.