Classic Chocolate Crinkle Cookies

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1 tsp baking powder, and 1/4 tsp fine sea salt until thoroughly combined.

In a separate mixing bowl, whisk together 3/4 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp pure vanilla extract until glossy and well combined.

Add the flour and cocoa mixture to the wet ingredients, stirring with a spatula just until a soft, sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour until firm enough to shape.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place 1/2 cup powdered sugar in a small, wide bowl.

Scoop rounded 1-tablespoon portions of chilled dough and roll between your palms into smooth balls. Roll each ball generously into the 1/2 cup powdered sugar until completely and thickly coated.

Arrange the coated balls at least 2 inches apart on the prepared baking sheets. Bake at 350°F for 9 to 11 minutes, or until the cookies have spread, crinkled dramatically across the tops, and the edges are just set while the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.