Start by pre-heating your oven to 180c/350f. Also line 2 large baking trays with baking paper, leave these aside.

In a pot, add the dark chocolate and butter. Place this onto medium heat and heat until all the chocolate and butter has melted, you can also do this in your microwave.

Leave this aside to cool down.

In a large bowl, add the eggs, granulated sugar and brown sugar. Whip these together on high speed for about 5 minutes. The mixture should lighten in colour and almost double in volume.

Pour the cooled down melted chocolate and butter mixture into this. Fold this in until combined.

Add the flour, cocoa powder, baking powder and salt into this (if your cocoa powder is lumpy, make sure to sieve this first). Fold everything together until you can no longer see any flour.

I added this batter into a piping bag that I fitted with a large round tip, then piped 8 mounds of the batter onto my trays. You could also use an ice cream scoop or just a spoon to do this, but piping them will give you the best shapes. Make sure to leave gaps between the mounds, so the cookies have room to spread as they bake.

Bake these in your pre-heated oven for around 18-20 minutes.

Once baked, I sprinkled some flaky salt over them. This is optional but a nice addition.

The cookies will be very soft when they first come out of the oven, so let them cool down on the tray for about 20 minutes before trying to pick them up.

After they have set up, you can eat them. Enjoy!