Note: The cookie dough requires a chill-time of at least 6 hours. I like to prep this cookie dough in the evening. Let it chill overnight, and then bake the next morning.

1. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and then stir until well mixed. I admit I sometimes skip the sifting. It works, but you’re more likely to end up with clumps of cocoa.
2. In a large bowl, whisk together the sugar and canola oil. It will look a little like damp sand. Add the eggs and vanilla and stir to combine. Gradually add in the flour mixture, stirring until well-mixed. The consistency will look a little like a thick brownie batter.
3. Cover the dough and refrigerate for at least 6 hours.
4. Once the dough is completely chilled, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Place the powdered sugar in a small bowl.
5. Remove the dough from the refrigerator. This dough can get a little sticky, especially as it starts to warm up. Working quickly is key. I like to lightly coat my hands with nonstick cooking spray to help prevent the dough from sticking to my hands. Form the cookie dough into 1-inch round balls. Roll each ball in the powdered sugar until it is completely covered. Place the covered dough balls on the prepared baking sheet, spacing at least 2 inches apart.
6. Bake for 11-13 minutes or until the tops are cracked and no longer wet. The insides will still be a little soft. Remove the cookies from the oven and let cool for 2-3 minutes on the cookie sheet. Then, transfer the cookies to a wire rack and cool to room temperature. Serve. 

Storage: Store completely-cooled cookies in an airtight container for up to 5 days. Freeze for up to 3 months.