Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of packed brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add two large eggs and 1 teaspoon of vanilla extract to the mixture. Mix until fully combined, about 1-2 minutes.

In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of rolled oats, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Whisk thoroughly for even distribution.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended. Be careful not to overmix.

Gently fold in 1 cup of semisweet chocolate chips using a spatula and reserve some for sprinkling on top.

Scoop the dough onto the prepared baking sheets, placing them about 2 inches apart and sprinkle additional chocolate chips and oats on top.

Bake for 10-12 minutes until edges are set and centers remain soft. Cool for 5 minutes before transferring to a wire rack.