Preheat the grill to 350°F, by turning on only one set of burners.
In a large bowl, cream together the butter and sugars. Then add in the eggs and vanilla. You can use the electric mixer to do this, or go old fashioned and use that wooden spoon!
In a separate bowl, sift or whisk together the flour, cocoa, salt and baking powder. Then add that to the creamed mixture, followed by the chocolate chips when the flour is completely mixed in. If you find the dough too moist, add more flour ¼ cup at a time until you have the consistency you like. Keep in mind that this will effect the texture of the cookie in the end.
Make balls from the dough that are about 1¼-inch in diameter. You can use a tablespoon to measure that out. Space the dough balls evenly on a thoroughly sprayed cookie sheet, or pizza stone. Also, if you are a fan of parchment paper, we are using the indirect baking method for baking so you have no fear of fire there.
Bake these cookies for about 8 minutes or slightly more, the time depends on how soft you like your cookies.
Cool them on a rack for as long as you can resist eating them, and enjoy.