In a mixing bowl, whisk together ⅔ cup all-purpose flour, ¼ cup sifted cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
In a separate large bowl, add 8 oz chopped baking chocolate and 6 tbsp cubed butter. You can melt it by putting in microwave for about 30-60 seconds (stirring every 15 seconds) or over a double boiler (stirring occasionally).
When melted, let it cool off for a few minutes, then add ½ cup granulated sugar and ½ cup light brown sugar and mix well.
Then add 2 large eggs and 1 tsp vanilla extract and mix again until smooth consistency.
Add dry ingredients, and using a spatula, mix it together until combined.
Cover the bowl with plastic wrap and refrigerate for an hour or overnight.
Before you are ready to bake, preheat the oven to 350˚F, line a baking sheet with parchment paper, and set aside.
Take the bowl with the cookie dough from the refrigerator. If you refrigerated the dough overnight, let it sit on the counter for about 15 minutes, so it will be more pliable.
Using a 1 ½ tbsp ice cream scoop, scoop out the dough and roll it in the balls, then place on the prepared baking sheet, keeping 3 inches apart.
Bake at 350˚F for about 12-15 minutes, or until the edges are set. Make sure you don’t overbake them, so the cookies stay soft and chewy inside. Take the cookies out of the oven and let sit on the counter for about 10 minutes, then sprinkle some flaky salt on top, and transfer to a wire rack to cool off completely.