In a large bowl with an electric hand mixer, cream the sugar and oil. Add the cocoa. Mix well. Beat in the eggs and vanilla.
In another bowl, combine the flour, baking powder, and salt. Gradually add to wet mixture until combined thoroughly. Fold in the chocolate chips.
CHILL the dough until firm enough to handle. About 1 hour in the freezer or 4+ hours in the refrigerator.
Heat oven to 350 degrees Fahrenheit. Lightly grease cookie sheet or line with parchment paper or a silicone baking mat.
Scoop dough into 2-inch balls (#30 scoop). Roll each ball in powdered sugar to coat. Place cookie dough balls a few inches apart on the prepared cookie sheet to allow room for spreading.
Bake for 11-13 minutes. Do not over-bake. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.