Preheat your oven to 350°F (175°C). In a large mixing bowl, blend melted unsalted butter with both brown sugar and granulated sugar until creamy, around 2-3 minutes. Add eggs one at a time, beat well after each, then stir in cocoa powder, all-purpose flour, baking soda, and salt until just combined. Fold in chocolate chips.

Refrigerate the dough for 30 minutes to achieve a softer texture.

Line baking sheets with parchment paper. Drop rounded mounds of dough onto the sheets, leaving about two inches of space.

Bake for 10-12 minutes until edges look set while centers remain slightly soft. Remove from oven when just slightly undercooked.

Cool on the baking sheet for about 5 minutes, then transfer to wire racks to cool completely.