Preheat your oven to 350°F and line two cookie sheets with parchment paper.

In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate together in increments of 30 seconds until smooth. Allow this mixture to cool slightly before adding it to your other ingredients.

In another mixing bowl, beat together the large eggs, granulated sugar, and vanilla extract using a hand or stand mixer fitted with a whip attachment on high speed for about 3-5 minutes until light and airy.

Once your egg mixture is fluffy, gently fold in the cooled chocolate and butter mixture until fully incorporated without deflating too much air from the eggs.

Incorporate all-purpose flour, kosher salt, cocoa powder, and baking soda into the wet mixture using low speed on your mixer or by hand until just combined; be careful not to overmix as this can affect texture.

Using a mini ice cream scoop or spoon, drop cookie dough onto prepared sheets leaving ample space between each cookie to allow them to spread during baking. Bake for approximately 10 minutes until edges appear crisp yet centers remain soft before transferring them to a wire rack to cool completely.