Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate. Heat in 30-second intervals, stirring in between, until melted and smooth. Allow to cool slightly.

In a large bowl, beat the room-temperature eggs and granulated sugar on high speed for 3-5 minutes until pale and airy.

Gently stir the cooled chocolate and butter mixture into the egg and sugar mixture until combined.

Gradually add all-purpose flour, kosher salt, cocoa powder, and baking soda to the wet mixture. Mix on low speed until just combined.

Drop rounded mounds of dough onto prepared cookie sheets, spacing them 2 inches apart.

Bake for approximately 10 minutes until the edges are crisp and the tops have a crackly surface.

Let cookies cool on the sheets for 10 minutes, then transfer to a wire rack to cool fully.