Step 1

In a medium mixing bowl whisk the flour, baking powder and salt together until evenly combined and set aside.

Step 2

In large mixing bowl using a wooden spoon blend the sugar and oil together well.

Step 3

Add the cocoa powder and mix until the cocoa powder is mixed in completely with the sugar and oil.

Step 4

Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until combined.

Step 5

Add half of the flour mixture to the bowl and beat in. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer. Switch to a wooden spoon and continue mixing until the flour is blended in completely. Scrap the sides of the bowl as needed.

Step 6

Cover the bowl and refrigerate for at least 6 hours or overnight.

Step 7

Preheat the oven to 350 F. degrees.

Step 8

Remove the chilled cookie dough from the refrigerator. Using a one inch dough scoop or a teaspoon to shape one inch balls.

Step 9

Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.

Step 10

Place on a greased or parchment lined cookie sheet 2 inches a part.

Step 11

Bake 1 inch balls for 10 to 12 minutes or 1 1/2 inch cookie balls 12 to 14 minutes.

Step 12

Check for doneness by gently touching the center of a cookie. The center should be slightly soft. If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.

Step 13

Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.