Double-Chocolate Snowquakes

1 1/2 cups all-purpose flour
3/4 cups Dutch-processed unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter (at room temperature)
3/4 cup dark brown sugar (firmly packed)
1/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 1/4 cup milk-chocolate chips
1 cup confectioners' sugar

Make the dough:
1. Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside.
2. Cream butter until smooth in a large bowl with an electric mixer set on medium speed.
3. Add the sugars and beat until combined.
4. Add eggs and vanilla and mix thoroughly.
5. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms.
6. Add chocolate chips and mix to incorporate.
7. Cover the dough with plastic wrap and chill for 1 hour.

Bake the cookies:
8. Preheat oven to 350' F. Line 2 baking pans with parchment paper and set aside.
9. Place the confectioners' sugar in a medium bowl and set aside.
10. Keeping dough well chilled, shape 1 Tbsp of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar.
11. Place balls 2 inches apart on prepared baking pans.
12. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes.
13. Transfer cookies to a wire rack and cool completely.

Store in an airtight container for up to 1 week.
Yields about 48 cookies.

Nutritional Information: Cal 70, Fat 4, Chol 15, Sod 62, Carb 9, Fib 1, Prot 1