Place the chocolate in a microwave-safe bowl. Melt in 30-second blasts in the microwave, stirring after each time to distribute the heat and encourage the chocolate to melt. 

In a small bowl, combine the eggs and vanilla extract. Do not mix them together.

In a medium bowl, combine the flour, cocoa powder, baking powder and both salts.

Use an electric mixer to beat the oil and granulated sugar for 1 minute on low speed.

Pour in the melted chocolate and mix until combined, about 30 seconds. Use a spatula to scrape the bottom and sides of the bowl. 

On medium speed, beat in the eggs, one at a time, about. After the eggs have been added, beat for an additional 20-30 seconds until fully combined.

Add the dry ingredients and mix for 30 seconds until a shaggy dough forms. Bring the dough together with your hands and cover the bowl with plastic wrap. Refrigerate the dough until firm, at least 3 hours or up to 1 day.

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

Place the confectioners’ sugar in a bowl. Portion the dough into balls using a 3/4-ounce (1-1/2-tablespoon) ice cream scoop. Roll the balls in the sugar and place them 2 inches apart on the prepared sheet pans. Sprinkle each one with a pinch of confectioners’ sugar.

Bake the cookies for 8 minutes, rotate the sheet pan and bake for an additional 3 to 4 minutes until they are crinkled and just set in the middle. Cool the cookies on the pan for 1 to 2 minutes before transferring to a wire rack to cool completely.