1. Get Ready to Bake: To begin, preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.

2. Melt the Chocolate Base: In a medium saucepan, melt the unsalted butter over medium heat. Once it’s mostly melted, stir in the Dutch-process cocoa powder. Whisk it well until it’s smooth and combined. Let this mixture cool down a bit.

3. Cream the Sugars: In a large mixing bowl, combine the granulated sugar and light brown sugar. Once the cocoa mixture has cooled slightly, pour it into the sugar bowl. Mix them together until everything is well combined and crumbly.

4. Add Wet Ingredients: Add the eggs, one at a time, making sure each is thoroughly combined before adding the next. Stir in the vanilla extract. The mixture should start to look smooth and shiny.

5. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and table salt.

6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the cookie dough.

7. Fold in the Chocolate Chunks: Gently fold in the chopped semi-sweet chocolate bars or chocolate chunks. Make sure they are evenly distributed throughout the dough.

8. Scoop Your Cookies: Use a large cookie scoop (about 2-3 tablespoons) to drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.

9. Bake to Perfection: Bake the cookies for 10-12 minutes. You’re looking for cookies that have set edges but still look a little soft and slightly underdone in the center.

10. Cool and Enjoy: Once baked, let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely.