In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth.
Slowly add the cooled chocolate mixture into the egg mixture and blend well until fully incorporated.
Line a baking sheet with parchment paper. Use a cookie scoop (about 1.5 tablespoons of dough per cookie) to place balls of dough about 2 inches apart onto the sheet.
Bake for 8 to 12 minutes until the edges are set and the top shows a shiny, crackly look. Do not overbake to keep a fudgy texture.