Preheat oven to 375 degrees F and line a cookie sheet with parchment.
Melt the chips and butter in a double boiler or heat proof bowl set over a saucepan of boiling water. You may also melt in microwave. Set aside and let cool slightly.
Beat egg and sugar with an electric mixer. When light and fluffy, beat in salt and vanilla. Gradually beat in the slightly cooled chocolate.
Stir the flour and baking powder together, then add to the egg mixture and stir until mixed.
If your batter isn't thick enough to scoop, cover and chill for 20 to 30 minutes until it holds its shape when scooped.
Scoop 8 rounded tablespoon size balls onto a lined baking sheet.
Bake for 10-12 minutes. Let cool on cookie sheet for about 3 minutes, then transfer to rack to cool.
Best served warm. To reheat, microwave on high power 10 seconds per cookie.