Preheat oven to 350°. Line cookie sheets with parchment paper.

In a bowl sift together flour, cocoa powder, baking powder and salt.

Using a heat proof bowl melt chocolate in microwave at 50% power, stirring occasionally until melted and smooth, set aside to cool for 5 to 10 minutes.

In large mixing bowl using paddle attachment, combine butter and sugar and beat on medium speed until creamy.

Add eggs, one at a time mixing well in between.

Increase speed to high and beat for about 3 minutes until batter is light and pale in colour, scrape bowl as needed.

Turn mixer to low, add in melted chocolate and vanilla, combine just until incorporated.

Remove bowl from mixer and with spatula fold in flour mixture. (do not over mix )

Stir in chocolate chips.

Immediately scoop dough onto cookie sheets (heaping tablespoon) about 2 inches apart.

As dough will harden quickly scoop all dough onto cookies sheets. It is best to bake all cookies at once if you have a convection oven, if not keep cookies at room temperature until ready to bake next batch.

Bake 14-16 minutes until tops evenly crack, turn cookie sheet halfway through baking time.

Leave cookies to cool on cookie sheet on wire rack before removing.