Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate.Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and creamy (about 1-2 minutes).
Slowly whisk in the melted butter and chocolate mixture until smooth.
In a separate bowl, sift together the flour, cocoa powders, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Scoop about 1 1/2 tablespoons of dough per cookie and place them on the baking sheets, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the edges are set and the centers still look slightly underbaked. They will firm up as they cool.
