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1
Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
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2
Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
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3
Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
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4
Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
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5
Preheat oven to 350* F.
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6
Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
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7
Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
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8
Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
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9
Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!
