Prepare 2 half sheet trays with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugars on low-medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, combining into the mix before adding the next. Then pour in the vanilla extract.
Add the flour, cocoa powder, baking powder, baking soda, and salt and continue to mix until dough forms.
Stop the mixer, add the chopped chocolate and mix by hand, so you don’t break up the chocolate too much.
Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between.
Take a few small chopped pieces and press them down onto the tops or sides of the cookie dough. Not too hard to press the dough down, just light enough to get it to stick to the top.
Freeze for 1 hour, then preheat your oven to 350°F, and bake the cookies for 15 minutes.