Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).

Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.

Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Using a tablespoon or small cookie scoop, portion out the dough onto your prepared baking sheet. Make a small indentation in the center of each ball using your thumb.

Fill each indentation with approximately 1-2 chocolate chips, depending on your preference.

Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still slightly soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, enjoy your delicious Best Chocolate Thumbprint Cookies!