Preheat the oven to 350 degrees Fahrenheit.

Line baking sheets with nonstick baking liners or spray them with nonstick baking spray.

In the bowl of an electric mixer, cream together softened butter, granulated sugar and brown sugar.

Add eggs and vanilla and cream together completely, until it lightens and color and is nice and creamy.

In a separate bowl, whisk together flour, baking cocoa, salt, and baking powder.

Add the flour mixture to the wet mixture and mix just until incorporated, scraping down the sides of the bowl in between. Quickly mix in mini chocolate chips.

Cover the bowl and chill it in the fridge for 2 hours (don't skip this step). Then remove it from the fridge and allow it to sit for 15 minutes at room temperature.

Scoop dough and form into 1 1/2" balls.

Roll the balls in powdered sugar, then place on prepared cookie sheets, at least 2" apart.

Bake for about 9 to 10 minutes. Be careful not to over bake, or they'll lose their amazing texture!

Allow the cookies to cool for a few minutes before carefully removing them to a cooling rack to cool completely. Store in an airtight container once cool, until ready to serve.