First things first—let’s get the oven ready. Preheat it to 350°F (175°C) and line a baking sheet with parchment paper. Parchment paper is a game changer, people. It helps your cookies bake evenly and prevents them from sticking to the sheet, which means fewer dishes to clean later (yay!).

Now grab a medium-sized bowl and whisk together the flour, cocoa powder, baking powder, and salt. This is the part where you make sure everything is evenly combined. Doing this in advance helps your dough come together smoothly, and it ensures your cookies turn out perfect every time. No lumps, no clumps—just smooth, chocolatey goodness.

In a separate large bowl (or a stand mixer, if you have one), beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. You’ll want to mix it all until it’s smooth and creamy. It doesn’t need to be anything fancy, just a good mix. I usually use a hand mixer, but if you don’t have one, you can absolutely do this by hand with a whisk or spoon. It’s a great arm workout, too!

Once it’s all mixed together and looking smooth, it’s time to add the dry ingredients into the wet. Slowly incorporate them, stirring gently until everything is combined. The dough will be thick and a little sticky, which is exactly what we want for that chewy texture. If it feels too sticky to handle, just pop it in the fridge for about 15-20 minutes to firm up a bit. This makes it easier to roll into balls and ensures they keep their shape when baking.

This is the fun part! Using your hands, roll the dough into 1-inch balls. I like to use a small cookie scoop for this because it keeps things even and makes the process faster. Once you’ve got your little dough balls, it’s time for the powdered sugar magic. Roll each dough ball in powdered sugar, making sure it’s completely coated. This is what gives the cookies that signature crinkled top, so be generous with the sugar. Don’t be shy!

Place the sugar-coated dough balls on the prepared baking sheet, making sure to leave about 2 inches of space between each one. This is important because the cookies spread as they bake, and you don’t want them to stick together.

Pop the baking sheet in the preheated oven and bake the cookies for 8-10 minutes. You’ll know they’re done when the tops are cracked, and they look a little soft in the center. It might be tempting to leave them in a little longer, but trust me—resist! The cookies will firm up as they cool, and you’ll be left with the perfect chewy texture.

Once they’re done baking, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. I know it’s hard to resist, but letting them cool just a bit will help them firm up and give you that perfect chewy bite. Plus, you’ll be able to enjoy them without burning your mouth (always a plus!).