In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
Using a double boiler or DIY double boiler (described in the blog post above), melt your chocolate chips and butter together, stirring frequently. Once melted, remove from heat.
Add the eggs, one at a time, whisking well after each addition.
Add the granulated sugar, brown sugar, and vanilla extract and whisk until smooth and combined.
Fold in the dry ingredients, mixing until just combined.
Cover the bowl with plastic wrap or foil and refrigerate 1-2 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Scoop the dough into balls and place on the baking sheets, no more than 12 per pan to allow them to spread.
Bake for 8-10 minutes until the edges are set. Let cool completely before removing from the pan with a metal spatula. A silicone spatula may stick to the cookies, so I recommend a metal spatula. Let the cookies sit overnight before dipping them the next day.
Melt the white chocolate using the same double boiler method as above and dip each cookie in white chocolate before adding sprinkles. Let the white chocolate cool on the cookies before diving in.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-dipped-brownie-cookies/