In a medium bowl, whisk 2 cups flour, 2 teaspoons baking powder and ½ teaspoon salt. Set aside.
In a large bowl, stir 1 cup cocoa powder, 2 cups sugar and ½ cup oil until combined.
Add the eggs one at a time, beating well after each addition. Then add 2 teaspoons vanilla and stir. Your mixture should be quite thick at this stage.
Add your flour mixture on top of your cocoa mixture and, using a fork, stir to combine until smooth and well incorporated. Cover your bowl with plastic wrap and chill for at least 4 hours (I usually chill my cookie dough overnight).
When your dough is ready, preheat your oven to 350F. Line a cookie sheet with parchment paper and set aside.
Scoop your dough into 1 to 2 inch balls (2-inch balls will give you jumbo cookies like the ones you find in Starbucks).
Thoroughly coat each ball with confectioner's sugar before placing it on the cookie sheet. The cookies will spread a bit so space your cookies about 2-3 inches apart.
Bake for 12-15 minutes or until the edges start to brown and the tops start to crack. Cool slightly on the cookie sheet (about 2 minutes) then transfer to a wire rack to cool completely.
The number of cookies you get from this recipe depends largely on how big (or small) you scoop the cookie dough. I typically get around 24-28 cookies using my 1.5 TBSP cookie scoop.
These chocolate crinkles will look soft out of the oven but will continue to set while cooling on the pan. Do not over bake.