Prepare the Cookie Dough

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside.
3. Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined. Add in the melted butter and the melted semi-sweet chocolate and mix until everything is fully incorporated.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. This dough will be quite thick, but that’s what gives it that brownie-like texture.

Shape the Cookies

1. Chill the Dough: If you have the time, chill the dough in the refrigerator for about 30 minutes. This step will help the cookies maintain their shape while baking. If you’re short on time, you can skip this step, but chilling does help with the crinkle effect.
2. Roll the Dough: Once the dough is chilled (or not), scoop out about 1 tablespoon of dough at a time. Roll each scoop into a ball using your hands.
3. Coat in Powdered Sugar: Roll each dough ball in powdered sugar, ensuring it’s completely coated. This will give the cookies their signature crinkled look as they bake.

Bake the Cookies

1. Arrange on Baking Sheet: Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart. They will spread out slightly while baking.
2. Bake: Bake the cookies in your preheated oven for 10-12 minutes. You’ll know they’re done when the tops look set and cracked. The cookies should be soft to the touch, so don’t overbake them!
3. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.