Position a rack in the upper third of the oven. Preheat the oven to 350°F/180°C. Line baking sheet with parchment paper and set aside.

In a microwave safe bowl add chocolate bars and softened butter and heat high for 30 seconds.

Remove from the microwave and mix well if chocolate is melted well then continue heat for another 30 seconds. Once chocolate is melted set aside for cooling.

Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs, and vanilla on medium speed until smooth and creamy, about 2 minutes.

Turn off the mixer and scrape down the sides and bottom of the bowl. On low speed, beat in the melted butter and chocolate.

Turn off the mixer and stir in the flour-cocoa mixture until just combined.

Then stir in the chocolate chips and hemp seeds.

Keep the prepared dough for in refrigerator for 5 minutes and scoop about 1 ½ tablespoon dough and place in prepared baking sheet about 3 in/7.5 cm apart.

Bake for 15 minutes, rotating the baking sheet halfway through baking, until the cookies are crackly and the centers are still soft. Allow the cookies to cool on the baking sheet for about 5minutes, or until it is cool to the touch. Then transfer the cookies to a wire rack to cool a bit before eating.

The cookies will keep in an airtight container at room temperature for up to 3 days, if you have any left over.