Preheat your oven to 160°C (320°F) for convection or 170°C (338°F) for conventional. Line a baking tray with parchment paper.

Melt the dark chocolate and butter in a heatproof bowl set over simmering water until smooth.

In a separate mixing bowl, whisk the eggs and sugars until thick and fluffy, about 5 minutes.

Sift the plain flour, cocoa powder, baking powder, and salt into another bowl, then fold in the chocolate chips.

Gently fold the melted chocolate mixture into the egg mixture and then gradually fold in the sifted dry ingredients.

Scoop the batter onto the prepared baking tray, spacing them about 2 inches apart.

Bake for 12-14 minutes until the edges are set and the tops are crackly.

Let cool on the tray for 10 minutes before transferring to a wire rack.