In a medium bowl, combine flour, baking powder, and salt with wire whisk. Set aside.
In a large bowl, combine sugars using an electric mixer set at medium speed.
Add butter and beat until batter is grainy.
Add eggs, sour cream, and vanilla, and beat at medium speed until light and fluffy. Scrape bowl.
Add the flour mixture, and blend at low speed until just combined. Do not overmix.
Melt chocolate chips, using one of these two methods: a) Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. b) Place chocolate chips in a microwavable dish and heat on high, stirring every 20 seconds until melted.
Cool chocolate for a few minutes and pour over cookie batter.
Using a wooden spoon or rubber spatula, lightly fold melted chocolate in the dough. Do not mix chocolate completely into dough.
Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. (I always mold and flatten each cookie a little bit to make sure that each has a nice marble pattern.) Bake 20-22 minutes. Do not brown. Quickly transfer cookies to a cool surface.
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