Step 1

Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

Step 2

In the bowl of a stand mixer or large mixing bowl, add the granulated sugar and canola oil and beat at medium to medium high speed until combined and smooth.

Step 3

Add in the unsweetened cocoa powder and espresso powder (if using). Mix until completely combined, scraping down the sides of the bowl as needed.

Step 4

Next, add in the vanilla extract and the eggs, one at a time, beating until the mixture is smooth and combined.

Step 5

Mix in the flour mixture gradually, in two or three batches on low speed just until combined. Make sure to scrape down the sides of the bowl between each addition.

Step 6

Transfer the dough to an airtight container or cover the bowl with plastic wrap and chill for at least four hours or until firm enough to handle. Dough can also be chilled in the freezer for an hour or more.

Step 7

Preheat the oven to 350℉. Line a large baking sheets with parchment paper or silicone baking met and set aside.

Step 8

Place the powdered sugar in a small, shallow bowl.

Step 9

Scoop 1 ½ tablespoons of the cookie dough and use your hands to roll into balls. Gently roll the balls in the powdered sugar until completely coated and place on the prepared baking sheet about 2 inches apart.

Step 10

Bake the cookies for 10 to 12 minutes. Do not over bake! Let the cookies sit on the baking sheet for two to three minutes before transferring to a wire rack to cool.

Step 11

Let cookies cool completely before stacking and storing.