Sift the flour, cocoa powder, baking soda, and salt onto a sheet of wax paper. Set aside.
Melt the dark and semi-sweet chocolate in a double boiler. Cover with plastic wrap and leave on heat for 12 to 15 minutes. Remove from heat and stir until smooth. Set aside and keep at room temperature.
With a paddle mixer, combine the brown sugar and butter in a bowl. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl and beat on high speed for 30 seconds. Scrape down the sides.
Add the eggs one at a time, while beating on medium speed and stopping to scrape down the sides of the bowl before adding each egg. Add the vanilla extract and beat on medium speed for 30 seconds.
Add the melted chocolate and beat on low speed for an additional 10 seconds. Scrape down the sides of the bowl and beat for another 30 seconds.
Add the sifted flour, cocoa powder, baking soda, and semi-sweet chocolate chips.
Beat on low speed until combined for 20 to 30 seconds. Remove the mixer from the bowl and continue mixing with a rubber spatula.
Divide 6 to 8 cookies per baking sheet, using 2 tablespoons of batter for each cookie. Place the cookies on the top or middle racks of the preheated oven and bake for 18 to 22 minutes, swapping the top sheet with the middle one halfway through baking.
Let the cookies cool for 5 to 6 minutes on the baking sheet. Transfer the cookies to a rack to cool completely before storing them in a plastic container.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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