1 cup unsweetened cocoa powder
1 1/2 cups white granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup confectioners’ sugar
Combine and beat together cocoa powder, white sugar, vegetable oil: (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not overbeat.
Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.
Roll dough into balls, roll into powdered sugar, place on a cookie sheet: Preheat the oven to 350°F (175 degrees C) and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl.
Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.
Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).
Bake at 350°F (175 degrees C) for 10-12 minutes. Allow cooling a minute or two on the sheets before transferring to a wire rack to cool completely.