Start by whisking together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. This dry mix will give your cookies their deep flavor and soft structure. In a separate large bowl, combine the granulated sugar and oil. Mix until smooth, then beat in the eggs one at a time. Add the vanilla extract and continue to mix until everything is fully combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until a thick, sticky dough forms. Cover the bowl and chill the dough in the refrigerator for at least one hour. This step is crucial for helping the cookies maintain their shape and achieve that beautiful crinkle effect.

When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. Scoop tablespoon-sized amounts of dough and roll each one into a ball. Then roll the dough balls generously in powdered sugar and place them on the baking sheet, spacing them about two inches apart.

Bake for 10 to 12 minutes, or until the tops are cracked and the cookies are just set around the edges. Do not overbake—these cookies continue to firm up as they cool. Let them rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.