Step 1

In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.

Step 2

Add the oil and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together. Scrape bowl down and mix until combined.

Step 3

Add the cocoa powder in and mix on low scraping the bowl down halfway through. If you're using the espresso powder you can add in at this point.

Step 4

Add the eggs and vanilla in then mix until well combined.

Step 5

Dump the flour mixture in and mix on low. Scrape bowl down and mix until combined.

Step 6

Cover in plastic and refrigerate overnight or for at least 4 hours

Step 7

Preheat oven to 350F. Use a small ice cream scoop or tablespoon to scoop out the chilled dough and roll into roughly one inch balls with your clean palms.

Step 8

Roll dough in powdered sugar and place on parchment lined baking sheet about 2 inches apart.

Step 9

Bake for 10-12 minutes at 350F. The cookies' edges will be set but the center will finish baking out of the oven.