Chocolate crinkle cookies

Combine the granulated sugar and cocoa powder in the bowl of a stand mixer; no need to sift.

Add the vegetable oil.

Beat with the paddle, starting on low, then on medium until well combined and showing a bit of shine as the sugar starts to dissolve.

Crack the eggs into a small bowl. Scrape down the bowl, then on medium speed add the eggs one at a time.

Add the vanilla. Scrape the bowl down and mix until the batter is the same glossy texture throughout.

Whisk the flour, baking powder and salt together until well combined.

Add the dry mixture and mix on the lowest setting until almost combined; finish by hand with a spatula without overmixing.

Cover and chill at least four hours, usually overnight or up to two days.

Toward the end of the chill, preheat the oven to 350.

Scoop the chilled dough with a 1 to 1.5 tablespoon scoop, roll each into a ball in the hands, and roll in powdered sugar for good coverage.

Place about two inches apart on the baking sheet. If the sugar is absorbed, roll again or dust more powdered sugar on top.

Bake at 350 for 10 to 12 minutes, until the edges are set and the centres puffed.

Cool on the baking sheet a couple of minutes, then transfer to a wire rack to cool completely.