Start by preheating the oven to 350F then line a large baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix together the flour, cocoa powder, baking powder and salt. Set aside.
In a medium saucepan melt the butter and chocolate chips over medium-low heat. Continuously stir until melted and well incorporated then set aside.
Whisk the room temperature eggs, vanilla, and both the granulated sugar and brown sugar using a stand mixer or a hand mixer. Beat on medium-high speed for 3-5 minutes or until the mixture is light, airy and doubled volume.
Slowly add in the chocolate mixture into the egg mixture and gently fold. Add in the dry ingredients to the wet mixture again and fold using a rubber spatula. Avoid over-mixing, you want to fold in the dry mixture just until it's combined and the flur disappears.
Using a large cookie scoop, drop the batter in 10 equaly sized cookie dough balls onto the parchment lined baking sheet, leaving about 2 inches in between each cookie, and bake for 12 minutes
Using a large cookie cutter, something wider than your cookies, swoosh around your cookies to form the perfect round thick cookie. Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool fully.