Start by melting the unsweetened chocolate. Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until melted and smooth. Remove from heat and let it cool slightly.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and canola or vegetable oil. Mix until well combined.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Stir in the pure vanilla extract.
Pour the melted chocolate into the egg mixture, stirring until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling is crucial for achieving the perfect crinkle.
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the chilled dough using a cookie scoop and roll each ball in your hands to form a smooth round shape. Then, roll the dough balls in confectioners' sugar until they are generously coated.
Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
