1.In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool dry place up to 3 months. Yield: 1 batch (about 5 cups).

2.To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well.

3.Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until firm. Remove from pans to wire racks to cool. Store in an airtight container. Yield: 5 dozen.