In a medium mixing bowl whisk the flour, baking powder and salt together until evenly combined and set aside.
In large mixing bowl using a wooden spoon blend the sugar and oil together well.
Add the cocoa powder and mix until the cocoa powder is mixed in completely with the sugar and oil.
Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until combined.
Add half of the flour mixture to the bowl and beat in. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer. Switch to a wooden spoon and continue mixing until the flour is blended in completely. Scrap the sides of the bowl as needed.
Cover the bowl and refrigerate for at least 6 hours or overnight.
Baking the crinkle cookies
Preheat the oven to 350 F. degrees.
Remove the chilled cookie dough from the refrigerator. Using a one inch dough scoop or a teaspoon to shape one inch balls.
Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.
Place on a greased or parchment lined cookie sheet 2 inches a part.
Bake 1 inch balls for 10 to 12 minutes or 1 ½ inch cookie balls 12 to 14 minutes.
Check for doneness by gently touching the center of a cookie. The center should be slightly soft. If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.
Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.
Recipe Expert Tips
Use the best cocoa powder you can buy for the best chocolate flavor.
Chilling the cookie dough: Crinkle cookie batter is very soft. Chilling the dough before baking prevents the dough from spreading. If the dough is too soft it may spread too much and you will end up with thin, flat and crunchy crinkle cookies.
Making the cookies: A 1 inch dough scoop will make a 1 ½ inch cookie. A 1 ½ inch dough scoop with make a 2 inch cookie. The smaller cookies with bake with a thicker center.
Melting powdered sugar: To prevent the moist crinkle cookie dough from melting the powdered sugar roll and bake one tray of cookies at a time. If the powdered sugar melts before you get the cookies in the oven roll the dough ball in the powdered sugar again before baking.
Baking: Do not over bake or the centers will not be soft.
Storing: Store the cookies in an airtight container for up to a week.
Freezing the cookie dough: The cookie dough can be made in advance and stored in the freezer. Make the dough and wrap tightly in plastic wrap. The frozen dough will last up to 2 months in the freezer.
Freezing cookies: Wrap the cookies tightly in plastic wrap then place in a zip topped bag or air tight container. The cookies will last up to 4 months in the freezer.