Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl combine the flour, salt, and baking powder. Set aside.
Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the semi-sweet chocolate chips (ONLY) and butter, stirring occasionally until completely melted, smooth, and resembles pudding. Set aside to cool slightly.
Once the semi-sweet chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
Reduce the speed to medium and add the melted semi-sweet chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
Bake for 10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.