In a large microwave safe mixing bowl, melt baking chocolate according to package instructions. Cool slightly.
Add granulated sugar and oil. Mix by hand until combined.
Add eggs, one at a time, until fully incorporated.
Add flour, baking powder and salt. Mix by hand until no flour streaks can be seen. Do not overmix. Cover with plastic wrap and refrigerate atleast 2 hours, or until dough is completely chilled.
When the dough is ready, preheat oven to 350. Line baking sheet with parchment paper. Set aside.
Put powdered sugar in a small mixing bowl. Lightly dust your hands with powdered sugar.
Using a teaspoon or very small cookie scoop, scoop a small amount of dough into your hand, about a Tablespooon, and roll it into a ball. It should be no bigger than 1 inch in diameter.
Drop the ball of dough into the powdered sugar and roll until covered.
Place on parchment lined cookie sheet. Leaving space for the cookies to spread, about 2 inches. Repeat until all cookies are formed.
Bake for 10-12 minutes, or until edges are set. Cookies will appear slightly soft in the centers. Don’t overbake.
Cool on baking sheet for 5 minutes and then transfer to a wire cooling rack to finish cooling.
Storage and Freezing:
Cookies can be stored in an airtight container, at room temperature, for 3-4 days.
To freeze the cookies, lay them flat, in an airtight container, separated by parchment paper. They will keep this way up to 3 months. Thaw at room temperature..