Melt chocolate over a double boiler.

Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In the bowl of a food processor fitted with the steel blade, place the black beans, butter and egg and pulse until mostly smooth. Add the vanilla, sugar, baking soda, salt and melted chocolate, and pulse again until smooth. Dough at this point should be the consistency of hummus.

Add the cocoa powder and pulse until the mixture is well-combined. The consistency should be like fudge. Add most of the chocolate chips (about 3/4 ) and mix by hand until the chips are evenly distributed throughout the cookie dough.

Scoop portions of the dough about 2 tablespoons each and place about 2 inches apart from one another on the prepared baking sheet. Flatten into pucks. Sprinkle the top of each piece of dough with a few more chocolate chips. Refrigerate for 20 minutes.

Cook in Preheated oven for 12-15 minutes until edges look firm but middle still a little soft. Cool for at least fifteen minutes and serve.