In the bowl of a mixer fitted with the paddle attachment mix together the butter and sugars until light and fluffy - approximately 2 minutes.

Add in the eggs and vanilla and mix until well incorporated.

In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.

Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Add in the white chocolate chips and mix by hand until they're incorporated.

Chill the cookie dough in the refrigerator for at least 30-60 minutes; preheat the oven o 350F.

Line 2 baking trays with parchment paper and scoop 2 tbsp of cookie dough with a large cookie scooper (looks like a mini ice cream scooper and makes baking perfect cookies so much easier).  Place the dough balls 2" apart and bake for 8-10 minutes, until the middles are set and the edges are firm (I did bake mine for the full 10 minutes).

Allow the cookies to cool completely before decorating.