Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In the bowl of a stand mixer, combine butter and sugar and mix on high speed until light and fluffy.

Gradually add the cocoa powder and baking powder, then continue to mix for another minute until well combined.

Add the eggs one at a time while mixing, stopping between to scrape down the sides of the mixing bowl.

Remove the bowl from the mixer and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in the flour using a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until fully incorporated. Add both types of chocolate chip and mix in with the spatula. Cover the dough and chill in the fridge for 10 minutes.

Preheat the oven to 375°F. Divide the dough into two parts, and roll each part into a 9 inch log. Place logs on a baking sheet lined with parchment, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to continue cooling.

Once cooled, cut each loaf into ½ inch wide diagonal slices. Place slices on a baking sheet lined with parchment, and bake at 325°F for 10 minutes. Flip the cookies over and bake for another 7 to 10 minutes.

Cool completely before storing in an airtight container.