Cream the Wet Ingredients

: In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips, if using.

Chill the Dough:

Cover the sticky dough with plastic wrap and refrigerate for at least 2 hours (or overnight). This step is essential for creating thick, chewy cookies.

Prep for Baking:

Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. Place the powdered sugar in a shallow bowl.

Roll the Dough:

Using a cookie scoop, portion out 1-inch balls of dough. Roll each ball in the powdered sugar, ensuring they’re generously coated.

Bake the Cookies: Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are puffed and cracked.

Cool and Enjoy: Transfer the baked cookies to a wire rack to cool completely. Store them in an airtight container for up to a week or freeze them for later.