Finely chop the bittersweet chocolate.
Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl.
Melt the butter in a saucepan over medium heat.
Remove the pan from the heat, add the bittersweet chocolate, then set aside until melted.
Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in the melted chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Form the dough into balls, about 2 inches or 1 1/2 ounces each, and place them on the prepared baking sheets, leaving a couple inches between the cookies.
Bake them until the outside is crackly, but the center is still moist, about 13 to 15 minutes.
Cool them on a rack.