Place the dark chocolate chips and butter in a microwave safe bowl. Microwave on 50% power for 1 minute.

Remove from the microwave and stir. Microwave again at 50% power for 30 seconds, then remove to stir.

Continue microwaving in 30 second intervals at 50% power, stirring in between until the chocolate has melted. Do not over heat.

Add the eggs and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the eggs and sugar until thick. About 2-3 minutes.

Use a silicone spatula to fold the egg mixture into the melted chocolate.

In a separate bowl, whisk together the flour and baking powder. Then mix into the chocolate mixture.

Carefully fold in the semi-sweet chocolate chips and Heath toffee chips (optional).

Refrigerate the cookie dough for at least one hour.

Use a cookie scoop (mine held 1 tablespoon of dough) to scoop out mounds of dough onto a parchment lined baking sheet.

Bake at 375 Degrees for 9-11 minutes and allow them to rest for at least one minute on the cookie sheet.

Transfer to a cooling rack, then serve!