Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.

In a large mixing bowl, beat together the sugar and vegetable oil until well combined and slightly fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or overnight. Chilling the dough will make it easier to handle and roll into balls.

Once chilled, scoop out rounded tablespoons of dough and roll them into balls. Roll each ball in powdered sugar until completely coated. Place the coated balls on the prepared baking sheets, leaving some space between each cookie.

Bake the cookies in the preheated oven for 10-12 minutes, or until the tops are crackled and set. The cookies will still be soft in the center. Be careful not to overbake.

Allow the chocolate crinkle cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.