Chocolate Ginger Crinkle Cookies

In a medium bowl, sift together cocoa powder, granulated sugar, flour, baking powder, ground ginger and salt. Set aside.

Using a stand mixer, add vegetable oil, eggs, and vanilla extract. Quickly mix on low to combine.

Keeping speed on low, add ⅓ of the dry ingredients and add it to the wet ingredients, mixing for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.

Cover and chill cookie dough for at least 1 hour or up to overnight.

Preheat oven to 350ºF and line a baking sheet with parchment paper.

Place powdered sugar in a shallow bowl and set aside.

Scoop 2-3 heaping tablespoons of cookie dough and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar-coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.

Bake for 10–13 minutes or until tops of cookies have a crackled appearance. Let cookies cook on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in a sealed container at room temperature for up to 4 days.