Melt unsweetened chocolate in a double boiler.

Add butter to the melted chocolate and whisk until combined.

Remove from heat and let the chocolate mixture cool.

In a separate bowl, whisk eggs, vanilla extract, brown sugar, and white sugar until fluffy.

Add the cooled chocolate butter mixture to the egg mixture and whisk again.

In another bowl, sift together all-purpose flour, cocoa powder, salt, and baking soda.

Mix red chili powder into the flour mixture.

Gradually add the dry flour mixture to the wet ingredients and mix well to form a cookie batter.

Stir in chocolate chips and chopped chocolate chunks.

Spoon rounded tablespoons of cookie batter onto a baking tray lined with parchment paper, spacing them about 1 inch apart.

Place the baking tray in the refrigerator for 10-15 minutes to chill the batter.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the chilled baking tray in the preheated oven and bake for 10-12 minutes.

Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.

Transfer the cookies to a wire rack to cool completely.

Store in an airtight container.