Preparation / Directions:
Preheat oven to 350 degreesF.
In a sifter combine the flour, cocoa powder, baking powder and salt. Sift onto a large piece of wax paper and set aside until needed.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for three minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then add the eggs and vanilla extract and beat on medium for 2 min until smooth. Scrape down the bowl once more. Operate the mixer on low while gradually adding the sifted dry ingredients until incororated, about 30 seconds. Add the chocolate chips and mix on low for 30 seconds longer until incorporated. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
Using a heaping Tbs. of dough for each cookie , portion 12 cookies evenly spaced, nto each of 3 nonstick baking sheets. Use your finges to slightly flatten each portion of dough. Place the baking sheets on the top and center racks of the preheated oven and bak for 10 to 12 min. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 mins. Store the cooled cookies in a tightly sealed plastic container.