For easy chocolate crinkle cookies, take a medium bowl, and mix cocoa powder, white sugar, and vegetable oil.

Add the eggs individually, and beat until well combined. Then add the vanilla and mix very well.

Take another bowl, and whisk flour, baking powder, and salt. Add this flour mixture to the wet mixture, and mix well just till dough forms. (do not over beat)

Cover the bowl with plastic wrap, and let it get sealed. Refrigerate for at least 4 hours or overnight (till the dough gets chilled completely)

Once ready to bake cookies, preheat the oven to 350°F | 175°C. Line the cookie/baking sheet with parchment paper. In a small bowl add the icing / powdered sugar.

 Take a cookie scoop to scoop out 1 tablespoon of dough and roll it into a ball with your clean palms. Place the dough ball into the powdered sugar and let it get evenly coated and generously.

Place the coated balls on the baking sheet keeping them 2 inches apart. Repeat the same for the remaining dough.

Bake for 10 - 12 minutes, until the edges are set, the tops are slightly cracked and the centers are soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (The cookies will be slightly soft when removed from the oven and harden as they cool.)

Serve fudgy brownie crinkle cookies immediately, store in a sealed container for up to 5 days, or freeze for up to 3 months.