Place a heat-safe bowl over a saucepan of simmering water. Add the butter and the chopped chocolate. Stir until smooth (5–10 minutes).
Beat the eggs with the sugar in a stand mixer on medium speed. Beat in the vanilla. Scrape the sides if needed. Pour in the melted chocolate and beat until combined. Mix in the flour and baking powder. Turn off the mixer.
Stir in the chocolate chips.
Pour the batter into a large bowl and cover. Freeze for 1 hour.
Preheat the oven to 350 degrees. Line your baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®. Scoop 2 tablespoons of batter into a ball (doesn’t have to be pretty) and place on the prepared baking sheets, about 2 inches apart (The Reynolds Kitchens® Parchment Paper with SmartGrid® makes spacing super easy!)
Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
If wanting to make the peppermint version, sprinkle cookies with crushed peppermint upon removing from the oven. Lightly and carefully press them into each cookie to adhere. Allow to cool as stated above.