Start by preheating your oven to 350°F. Line two cookie sheets with parchment paper for easy cleanup.

Melt the butter and chocolate together in a microwave-safe bowl, using 30-second intervals, stirring until smooth. Allow to cool slightly.

Using a mixer, beat eggs, sugar, and vanilla on high for 3-5 minutes until light and fluffy for that perfect crinkle top.

Gently fold in the cooled chocolate mixture into the egg mixture until just combined.

Whisk together flour, salt, cocoa powder, and baking soda, then gradually mix into the wet ingredients until a batter forms.

Drop the batter by spoonfuls onto the prepared sheets, spacing cookies 2 inches apart to allow for spreading.

Bake for 10 minutes until cookies have crinkled tops and edges are set. Let cool on the pan for 10 minutes before transferring to a wire rack.