Follow these steps to make the perfect double chocolate crinkle cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt until they are well combined.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough using a spatula or wooden spoon.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1-2 hours. Chilling the dough is essential for achieving the crinkled appearance and preventing the cookies from spreading too much.
8. Prepare for Baking: Place the powdered sugar in a shallow bowl. Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the powdered sugar until fully coated.
9. Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the cookies have spread and cracked, and the edges are set.
10. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.