Preheat oven to 350°F and prepare a cookie sheet by lining with parchment paper

Using a stand mixer or hand held mixer beat eggs until they are frothy. Add sugar and vanilla and beat until they become a pale thick batter like a meringue with very soft peaks. This will take 3-5 minutes.

In a medium sauce pan melt butter and chocolate chips. Set aside to cool some.

In a large mixing bowl whisk together dry ingredients until even combined, this includes the flour, salt, cocoa powder, baking powder

Pour chocolate/butter mix into dry ingredients and stir to combine. Fold in egg/sugar mixture and gently stir to combine. Be gentle so that you do not knock out all of the air. 

Chill batter for 30 minutes in fridge and then use a medium cookie scoop or tablespoon  to place spaced about 2 inches apart on prepared cookie sheet.

Bake for  10 minutes until tops are cracked and edges are set. The center will not be all the way set. They will continue to cook as they cool down. Cool on tray for 10 minutes then gently remove and cool the remainder of the way on a cooling rack.