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1
Combine the flour, baking powder, and salt.
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2
Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate, and granulated sugar and blend on medium speed.
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4
With the mixer running, add the eggs one at a time, followed by the vanilla, scraping the sides of the bowl as necessary.
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5
There may be some small clumps of sugar in the batter at this point.
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6
Add the dry ingredients and mix on low speed, stopping once to scrape down the sides.
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7
Mix until just incorporated, 2 to 3 minutes.
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8
The dough will be sticky.
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9
Gather the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours or overnight.
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10
Position the racks in the lower and upper thirds of the oven and preheat the oven to 350F.
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11
Line two baking sheets with Silpats or parchment paper.
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12
Pour the confectioners sugar onto a plate or into a shallow bowl.
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13
Roll the dough into 1-inch balls, drop onto the sugar, and roll each ball so that all sides are covered.
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14
Place 2 inches apart on the prepared sheets.
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15
Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking.
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16
The cookies are done when the edges are set (but the tops still have a little give to them).
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17
Let cool completely on cooling racks.
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18
The cookies can be stored in an airtight container for 3 to 4 days.
