In a medium bowl mix together the four, baking powder, and salt. Set aside.
In a large bowl whisk together cocoa powder, sugar, and vegetable oil.
Whisk in eggs, one at a time, then stir in the vanilla.
Stir the flour mixture into the cocoa mixture. (I typically use a wooden spoon at this point because the mixture gets very tough to stir.)
Cover the dough with plastic wrap. (Make sure it's pushed down onto of the dough, see photos.) Chill in the fridge for at least 30 minutes.
Set oven to 325℉, once you removed the dough from the fridge.
Use a spoon to scoop out balls of dough, about one inch in diameter. Roll them into the powdered sugar until thickly covered.
Place cookies on parchment lined sheet trays, about 2 inches apart.
Bake cookies for about 12 minutes. They should crack on the top. Be careful not to over bake the cookies.
