In a large bowl, whisk the flour, baking powder and salt until well combined.

Using a stand mixer fitted with the paddle attachment, mix the oil, sugar and light brown sugar until the sugars are saturated.

Add the chocolate and vanilla and mix to combine; the batter will be grainy.

Add the eggs one at a time, allowing each to fully incorporate into the batter before adding the next; the batter will look smoother and have a slight shine to it.

Add the dry ingredients in one addition, and mix just until a soft dough forms, and the flour is completely incorporated; refrigerate for at least one hour.

Preheat the oven to 350-degrees and place the confectioners sugar in a shallow bowl.

Using a small cookie scoop, scoop out level mounds of the chilled dough.

Gently roll the mounds into balls, and then coat generously with the confectioners sugar.

Place the balls onto parchment-lined sheet pans, leaving 2 inches of space between each ball to compensate for spreading.

Bake until the cookies have spread and the surface is “crinkled,” for 10 to 12 minutes. The cookies will still be relatively soft, but should hold their shape.

Cool on the sheet pan for 5 minutes before transferring to a cooling rack; cool completely before storing in an airtight container for up to 3 days.