In a large bowl, combine 2 cups of granulated sugar, 1 cup unsweetened cocoa powder, 1/2 cup vegetable oil, 4 large eggs at room temperature, and 2 teaspoons of vanilla extract. Whisk until smooth and set aside—this should take about 1-2 minutes.

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. This will ensure an even mix when combined.

Gradually add the dry flour mixture to the chocolate mixture, stirring continuously until fully combined. The dough will be sticky; don’t worry, that’s perfect!

Cover the dough with plastic wrap and refrigerate for at least 4 hours, or leave it overnight if possible. This helps the flavors meld beautifully while making it easier to handle.

When ready to bake, preheat your oven to 350°F (175°C) and line a few baking sheets with parchment paper.

Place 1/2 cup confectioners sugar into a small bowl. Using a 2 tablespoon cookie scoop (or your hands), form the chilled dough into balls. Although sticky, roll each ball in sifting confectioners sugar until fully coated.

Place the sugar-coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes. The edges should be set, while the centers may seem a little undercooked; don’t worry, they will firm up as they cool!

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy the rich aroma filling your kitchen!