Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prepare for the cookies.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside for later.
In a heatproof bowl, combine the finely chopped bittersweet chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring occasionally until smooth. Allow the melted chocolate to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. Add the vanilla extract and melted chocolate mixture to this bowl, stirring until everything is evenly incorporated.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix; it's okay if a few flour streaks remain.
Gently fold in the semisweet or bittersweet chocolate chips until evenly distributed throughout the cookie dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should look set while the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Chocolate Truffle Cookies!
