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

In a microwave-safe bowl, combine unsalted butter and semi-sweet chocolate. Melt them together in 30-second increments, stirring well until smooth.

In a separate bowl, beat the eggs and granulated sugar with vanilla on high speed for 3-5 minutes until light and thickened.

Gently pour the cooled chocolate mixture into the egg-sugar blend, stirring carefully to combine.

Sift in the all-purpose flour, kosher salt, cocoa powder, and baking soda, folding gently until just combined.

Using a mini ice cream scoop, drop spoonfuls of dough onto prepared cookie sheets, ensuring space for spreading. Bake for about 10 minutes until crinkles form on top.

Let cookies cool on the sheets for about 10 minutes before transferring to a wire rack to cool completely.