In a large bowl, add the cocoa, sugar and oil. Mix with an electric mixer until combined. Add 1 egg at a time and mix to combine until all of the eggs have been added. Add the vanilla and peppermint extracts and mix to fully combine.

In a separate large bowl, add the flour, baking powder and salt. Stir to combine.

Slowly add the flour mixture to the cocoa mixture. Mix until fully incorporated.

Cover and chill the cookie dough for at least 4 hours. I chilled mine for 8 hours.

Preheat the oven to 350 degrees. Cover a large cookie sheet with parchment paper. Pour the powdered sugar into a small bowl.

Using a tablespoon or a 1 tablespoon cookie scoop, scoop the dough and form into 1 inch balls. Rolls the cookie balls in the bowl of powdered sugar until completely covered. Place the powdered sugar covered balls on the prepared cookie sheet 1 1/2 inches apart.

Place the cookie sheet into the oven and bake for 12 minutes or until the cookies are set, puffed and dry. Allow the cookies to cool on the cookie sheet for a couple of minutes before placing on a cooling rack to cool for 15 additional minutes.

Enjoy!