Add the dark chocolate and butter to a medium sized metal bowl set over a saucepan with simmering water. Stir frequently with either a rubber spatula or wooden spoon until fully melted. Remove from the heat and set aside.
In a separate small bowl, whisk the flour and baking powder and set aside.
Using an electric mixer, whisk together the light brown sugar and eggs on medium for about 4 minutes or until light caramel in color. Add in the melted chocolate/butter mixture and whisk until well combined. Make sure to scrape the sides so that all ingredients are incorporated.
Add the dry flour mixture and whisk on medium-low speed until combined, then add the water until evenly incorporated.
Using a rubber spatula or wooden spoon, fold in the chocolate chips.
Place the mixture in the refrigerator for about 20-30 minutes. In the meantime, preheat oven to 350 degrees and line up to three baking sheet with parchment paper.
Scoop about 2 tablespoons of the dough onto the baking sheets fitting approximately 8 balls per sheet. Sprinkle the salt on top of the balls.
After the first 5 minutes, rotate the baking tray 180 degrees and tap the trays against the oven rack to flatten and crinkle the cookies.
Bake for another 2 minutes and tap the trays again.
Bake for an additional 2 minutes.