Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
In the working bowl of your stand mixer fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until smooth and there are not chunks of butter.
Add the eggs and mix slightly - enough to break the egg yolks.
In another medium mixing bowl, whisk together the flour, cocoa powder, vanilla bean, baking powder, and salt.
Add the dry ingredients to the butter mixture. Mix on low speed until it is almost combined; you should still see streaks of flour. Add the chocolate chips and mix until a stiff dough forms.
Using your hands, form the dough into 24 balls and place on the prepared baking sheets - leaving 1 inch between them. Flatten each ball slightly into disks that are about 2 ¼ inches in diameter.
Bake for 11 minutes (at high altitude = 8 minutes), or until the cookies are set and cracked on the top. Remove from the oven and immediately sprinkle with cane sugar. Cool completely on the baking sheets.
The cookies can be stored in an airtight container at room temperature for up to 7 days.