Combine your flour, cocoa powder, baking powder and salt in a medium sized bowl. Set aside.
In a large bowl mix, cream together the oil and sugars. Mix for about 2 minutes.
Add in the eggs, one at a time, mixing on medium low, till just mixed.
Stir in the vanilla.
Dump in the flour mixture and fold into the wet mixture, till everything is combined. Dough will be like a thick brownie batter.
Stir in your chocolate chips.
Cover the dough with plastic wrap and place in the fridge to chill for 4 hours, or in the freezer to chill for about an hour. Until the dough is thick and able to be scooped and rolled.
Preheat the oven to 350 degrees.
Pour the powdered sugar into a small bowl.
Roll the dough into 1 inch balls. Drop the balls into the powdered sugar and roll them around to coat completely in the powdered sugar.
Place balls onto a baking pan lined with parchment paper. Place them at least 2 inches apart from each other.
Bake for 9 to 10 minutes.
Allow the cookies to rest on the pan for about 3 minutes then remove to a cooling rack.
Let them cool to room temperature and enjoy.
Leftover cookies can be stored in an airtight container for 5-6 days.
Notes
**Total time does not include time for the dough to chill.