In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 30-second bursts, stirring in between, until completely melted and smooth. Set the chocolate mixture aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature eggs, granulated sugar, and brown sugar. Beat on medium-high speed for 5 full minutes until the mixture is very pale, thick, and falls in ribbons.

Reduce the mixer speed to low and slowly stream in the cooled, melted chocolate mixture. Add the Irish Cream liqueur and mix just until combined. Scrape down the sides of the bowl with a spatula.

Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt directly into the wet batter. Gently fold the dry ingredients in. Add the semi-sweet chocolate chips and fold until just distributed.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the batter rest for 10 minutes. Use a medium cookie scoop to drop mounds of batter 2 inches apart. Bake for 10-12 minutes until edges are set and tops are crackled. Let cool on the sheet for 10 minutes.