Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, and cocoa powder until well-combined.
1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup unsweetened cocoa powder
Add in the eggs and vanilla extract and beat until incorporated.
2 large eggs, 1 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, baking powder, and salt together.
2 cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking powder
Add the dry ingredients to the wet ingredients and beat until incorporated.
Fold in the chocolate chips with a rubber spatula.
½ cup semisweet chocolate chips
Let the dough chill in the refrigerator for 15 minutes.
Use a cookie scoop to portion the dough. Roll the dough portions between your palms until rounded, then place them on the prepared baking sheet. Slightly press down on each cookie ball with the palm of your hand to flatten.
Bake for 9-11 minutes.
Let cool before coating with ganache.