Preheat the oven to 325 F.

Add the cocoa powder, baking powder, salt and SunButter to the bowl and mix on low for about one minute. Increase the speed once the cocoa powder has been mixed in well and increase the mixer speed to medium. Beat until completely incorporated, about 2 minutes.

If using a hand held mixer you may need to switch to a wooden spoon as the dough is very thick.

Stir the chocolate chips into the cookie batter with a spoon until evenly distributed through out the batter.

Line a large cookie sheet or baking pan with parchment paper.

Using a cookie scoop or a teaspoon drop dough onto the parchment paper leaving about 2-3 inches between the cookie dough.

Using the bottom of a glass slightly flatten the dough balls.

Bake in preheated oven for 8-15 minutes, depending on your oven baking times may vary. The baked cookie dough will still look wet in the center of the cookies but the edges will look done. Some of the sunflower oil will rise to the top of the thick cookies as they bake.

Remove pan from the oven and allow the cookies to cool 5-10 minutes before moving to a cooling rack to cool completely. The cookies are very fragile while still hot and will fall apart if your try to move them too soon.

Make about 26-30 cookies.