Preheat oven to 350°F/175°C degrees. Place butter and chocolate in heat-proof bowl. Microwave in increments of 20 seconds, stirring in between, until melted. Don't overheat.

Mix flour, baking powder, and salt in a separate bowl.

Beat eggs, brown sugar, vanilla and a mixer bowl until light and fluffy. Melted chocolate should be added at a slow speed. Add the flour mixture and mix until well combined. If the batter becomes too thick, you can place it in the refrigerator for between 30-60 minutes to firm up.

Drop heaping tablespoons on parchment paper lined baking sheets. Bake cookies for 9-12 minutes, or until they are golden brown and crispy in the centers. Let cool on baking sheets for 10 min. Transfer to a wire rack and let cool completely.

Cookies can be kept at room temperature in an airtight container for up 3 days or frozen for up 2 months. You can either freeze them overnight or leave them covered on the counter.