Prepare and measure all the ingredients: This ensures a seamless process when making the snowball cookies. No need to keep stopping to measure. Preheat oven 350°.
Sift the dry ingredients: Place a mesh strainer over a medium sized bowl, and add the flour, cocoa powder, baking powder, and salt. This removed lumps, and any debris in the dry ingredients
Add to Mixer: Cream the room temperature butter in a large bowl, add the brown sugar, vanilla, eggs, and beat for 2-3 minutes.
Add dry ingredients to wet: Add the dry ingredients about 1/2 cup at a time to the wet ingredients. The dough with become thick. Stop the mixer pour in the remaining flour, and fold with a spatula until the dry ingredients is mixed in. Add the mini chocolate chips, and fold them into the cookie batter.
Roll into cookie balls: On a 1/2 size baking sheet or a plate, lined with parchment paper, roll 1 1/2 tablespoons of cookie dough into balls and place on the parchment paper. (Use whatever size pan fits into your freezer.)
Freeze cookie balls: Place the cookie balls into the freezer for at least 1 hour. This ensures the cookies will keep their shape.
Time to bake: Place the frozen cookie balls on a parchment lined full size cookie sheet, and bake for 9-11 minutes. (Don't over bake. These are best just undercooked.) Remove from oven, and let cook for about 10 minutes.
Roll in powdered sugar: In a small to medium size bowl, add 1 cup powdered sugar. Place the cookie balls in the sugar, rolling them on all sides to coat them completely. I usually roll them twice, and I lightly press them into the sugar. Then, place them on a wire rack with parchment paper underneath.