Easy Chocolate Crinkle Cookies

In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
In the bowl of a stand mixer or a large mixing bowl, combine the granulated sugar and canola oil, beating on medium to medium-high speed until the mixture is smooth.
Add the unsweetened cocoa powder and espresso powder (if using), mixing until fully incorporated. Be sure to scrape down the sides of the bowl as needed.
Next, add the vanilla extract and eggs one at a time, beating until the mixture is smooth and well combined.
Gradually add the flour mixture to the wet ingredients in two or three batches, mixing on low speed just until combined. Make sure to scrape down the sides of the bowl between each addition.
Place the dough in an bowl with plastic wrap covering it and chill in the freezer for 1 hour.
When ready to bake, preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
Add the powdered sugar to a small shallow bowl.
Scoop approximately 1 ½ tablespoons of dough and roll it into a ball with your hands. Coat each ball thoroughly in powdered sugar, then arrange them on the prepared baking sheet, leaving about 2 inches of space between each one.
Bake the cookies for 10 to 12 minutes, making sure not to overbake. Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely and enjoy!