Preheat oven to 350*

Line a cookie sheet with parchment paper or a silicone baking mat.

Sift the flour, cocoa powder, baking soda and baking powder. Set it aside.

Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. (I use a ziploc baggie to minimize the sugar mess)

Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.

Add the light brown sugar and sugar. Cream until fluffy.

Add the eggs 1 at a time. Mix just until eggs are combined.

Add the vanilla

Slowly add the sifted flour, cocoa, baking soda and baking powder. Mix just until the flour is incorporated.

Cover the cookie dough and refrigerator for 1 hour.

Roll the cookie dough balls in the 1/2 cup reserved sugar until completely covered. (I usually use a quart size ziploc. It keeps it from being too messy).

Place the sugared cookie dough balls about 2 inches apart.

Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.

Bake the cookies for 8 to 10 minutes.

Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.