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

In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.

Melt the semisweet chocolate and butter in a microwave-safe bowl, heating in intervals until smooth.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla until pale and doubled in volume.

Gently fold the melted chocolate mixture into the egg mixture until well combined.

Add the dry ingredients to the wet ingredients, stirring until a thick, fudgy dough forms.

Cool the dough for about 5 minutes, then fold in chocolate chips.

Scoop dough onto prepared baking sheets, leaving space for spreading.

Bake for 10-11 minutes until edges are set and tops are cracked.

Sprinkle a pinch of flaky sea salt on hot cookies and let cool on the baking sheet for 10 minutes.