Place the flour, cocoa powder, baking powder and salt in a bowl, mix and set aside.
Cream the butter and sugar together in a large bowl until it is light and fluffy. I used a hand mixer to do this but you could also use a wooden spoon and a bit of elbow grease.
Add the eggs and vanilla bean paste and mix well.
Gradually beat in the flour and cocoa powder mixture until well combined.
Place the whole bowl in the fridge and refrigerate for at least an hour.
Preheat your oven to 180 degrees and line two baking trays with baking paper.
Using a dessertspoon, take spoonfuls of the cookie dough and then form them into small balls of approx 2 cm diameter by rolling them in your hands.
Roll each ball in the bowl of icing sugar until covered completely.
Space the balls out on the baking trays as they will spread as they cook.
Bake for 10-12 minutes or until the cookies are no longer wet in the cracks.
Allow to cool and enjoy.