In a bowl of an electric mixer fitted with the paddle attachment ( or do it manually with a wooden spoon), beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
In a separate bowl, whisk together the flour, baking powder, salt, and the coffee.
Mix into the chocolate mixture on low speed until just combined. Do not overbeat.
Cover the dough with plastic wrap and chill the dough for 3-4 hours or overnight (if you have the time).
After chilling, preheat the oven to 350°F and line two baking sheets with parchment paper.
Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon or an ice cream scoop get clumps of the chilled dough and roll them into 1 1/2 inch sized balls using your hands.
Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).
Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
*Important: Do not overbake. Take out cookies when the edges are done even if the center still looks soft. Let it set on the cookie sheets before transferring to wore racks to cool completely.