1 cup whole wheat flour
½ cup unsweetened cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup light brown sugar
1 tsp. vanilla extract
4 ounces chocolate chips
4 tablespoons unsalted butter
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk together the brown sugar, eggs and vanilla in a large bowl.
Combine the chocolate chips and butter in a small saucepan and heat over low heat stirring occasionally, until melted.
Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
Place the powdered sugar in a bowl. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into the powdered sugar and roll to coat. Evenly space the dough balls on a lightly greased baking sheet.
Bake the cookies at 325 degrees for about 12 minutes until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone). Let cool completely before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.....if they last that long. ;)