Chocolate Crinkle Cookies

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.

In the bowl of a stand mixer, add the granulated sugar and oil. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs and vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined.

Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

Once you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Fill a small bowl with the powdered sugar.

Remove and unwrap the dough. Then form the dough into 1-inch round balls. Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them at least 2 inches apart on the prepared baking sheet.

Bake for 10 minutes. Then remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days, or freeze for up to 3 months.