Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

1. Prepare the wet ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth and well combined. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.
2. Add the melted chocolate: Pour the melted semi-sweet chocolate into the wet mixture and stir until fully incorporated.
3. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and sticky.
4. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling the dough makes it easier to handle and helps the cookies maintain their shape while baking.
5. Roll the cookies: Once the dough has chilled, scoop tablespoon-sized portions and roll them into balls. Then, roll each ball in powdered sugar until it is fully coated.
6. Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the cookies have spread and the tops are crackled. The edges should be set, but the centers will still be soft. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.