Chocolate Crinkle Cookies

In a medium mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, mix together the granulated sugar, vegetable oil, eggs, and vanilla extract until combined and smooth.
Add in dry ingredients and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl as needed to ensure the ingredients are well combined. Note: The cookie dough will be soft and sticky.
Cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for 3 hours.
While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
Add the granulated sugar to a bowl and the powdered sugar to a separate bowl. Portion the cookie dough using a medium cookie scoop (1½ tablespoons). Roll the chilled cookie dough balls first in the granulated sugar and then in the powdered sugar.
Place the cookie dough balls on the prepared baking pan, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges of the cookies are set and the centers are soft. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.