In a large mixing bowl combine the flour, baking powder, and salt; set aside.
In another large mixing bowl, beat the butter with a mixer on medium speed for 30 seconds. Beat in the granulated sugar until combined. Beat in the melted chocolate, eggs, vanilla, and mint flavoring. Stir in the flour mixture and chocolate chips.
Wrap the dough in plastic wrap. Freeze 30 minutes or until firm enough to shape.
Preheat the oven to 350*F. Line baking sheets with parchment paper.
Shape the dough into 1-inch balls and roll the balls in the powdered sugar.
Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks to cool.
To store: Place the cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.