In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between, until smooth. Allow it to cool slightly.

In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.

Add the two eggs and vanilla extract to the sugar mixture. Beat until well blended.

Stir the melted chocolate into the egg mixture, mixing until smooth and creamy.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the chocolate mixture, folding gently until combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop or tablespoon, scoop the dough and roll it into balls. Roll each ball in powdered sugar until generously coated.

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for about 10-12 minutes or until the edges are set and the tops look crinkled.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.