Melt chocolate and butter in a microwavable bowl in 15 second intervals, stirring at each interval, until melted and combined. Allow to cool on the counter for 15-20 minutes.
Meanwhile, in a small bowl sift together flour, baking powder and salt. Set aside.
Whisk together sugars to combine, then whisk in eggs. Stir in the melted chocolate mixture until well combined. Gently stir in flour mixture.
Chill in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F and line 2 baking sheet with parchment paper or silicone mats.
Using a regular cookie scoop (about 1.5 tablespoons), divide batter onto the prepared baking sheets (I got 12 per sheet - they don't spread too much.
Bake for 11-12 minutes or until edges are cooked and centers are soft. Cool for 10 minutes on the cookie sheets before transferring to a cooling rack.