Preheat the oven to 350ºF and line 2 large cookie sheets with parchment paper or silicone mats.
Whisk together the chocolate cake mix and cocoa powder in a large mixing bowl.
Use an electric hand mixer or stand mixer to beat in the eggs and melted butter until completely combined, about 1-2 minutes. Scrape the sides and bottom of the bowl while mixing.
Add in the dark chocolate chips and mix well.
Use a 1 ½ tablespoon cookie scoop to scoop out cookie dough and roll it gently into a ball. If you find that the dough is sticking to your hand or the scoop, you can use an extra sprinkle of cocoa powder to prevent it from sticking too much.
Repeat and place the cookie dough on the prepared sheets, about 1 ½ inches apart.
Bake for 7-9 minutes or until crinkly and set on the edges. Do not over bake.
Allow to cool for 5 minutes before moving to a wire rack or serving warm.
Store in an airtight container at room temperature for 5 minutes.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**