In a large bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In your mixer’s bowl cream the butter, then add in the sugar and brown sugar; beat until well combined.
Add in the eggs and the vanilla and continue mixing until thoroughly combined.
Fold the flour mixture into the sugar mixture, then fold in the chopped chocolate chips.
Divide the batter evenly among 8 4-ounce ramekins, cover and put in the refrigerator for 4 hours.
Preheat oven to 350.
Take out the ramekins from the fridge and let sit in room temperature for 10 minutes.
Arrange the ramekins on a baking sheet and bake for 20 minutes, or until the tops of the cakes are puffed up and crusty on top.
Sprinkle with powdered sugar and serve while they are hot.
If you like, serve it with a scoop of vanilla ice cream… nom nom nom!