Place the butter and chopped chocolate in a heat safe bowl, and microwave at 30 second intervals, stirring frequently until chocolate is melted and mixture is smooth.

Cool for 15 minutes.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In a mixer, beat the sugar, eggs and vanilla on low speed until smooth.

Stir in the cooled chocolate mixture just until blended.

Add the flour mixture in 2 batches, mixing until just combined.

Cover and chill the dough for at least 1 hour.

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment.

Scoop tablespoons of dough and roll into balls. Place 2-3 inches apart.

Bake until the tops of the cookies crack, about 10 to 12 minutes.

Let cool and dust generously with powdered sugar sifted on top!

Use fresh parchment for each batch.