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Preheat your oven to fan 160°C. Line two baking trays with baking paper, set aside.
In a small bowl, add the flour, baking powder, cinnamon, chilli powder and salt. Mix together until combined, set aside.
Chop the chocolate into small chunks. Melt the butter in a small saucepan over medium-low heat. Once melted, stir through the cocoa powder and chocolate until fully melted. Set aside to cool down.
In a mixing bowl, add both sugars, vanilla extract and crack the eggs in. Whisk until the mixture doubles in volume, has gone pale and looks fluffy, 5-7 mins.
Whisk in the cooled chocolate mixture, then, fold in the flour until no streaks remain.
Working quickly, use an ice cream scoop or a tablespoon to drop 2 tbsp worth of batter per cookie onto the baking paper, using a round cookie cutter – if you've got one – to keep them in place, and making sure to leave plenty of room between each cookie. Flatten and smooth the top of each cookie slightly. Sprinkle them with flaky sea salt and bake in the oven for 10-12 mins, until the cookies are slightly domed and the exterior is shiny and has lots of cracks on them.
Let the cookies cool down completely before eating.