In the bowl of a stand mixer fitted with the paddle, cream together the sugar, light brown sugar, and oil on a medium-low speed until all the ingredients are mixed together.

Add the cocoa and espresso powder to the mixture and mix on a low speed until completely mixed in.

Next, scrape down the sides of the bowl and add in the eggs one at a time, scraping down the sides of the bowl after each addition. Then add the vanilla and mix until combined.

In a separate bowl, stir together flour, baking powder, and salt. Add the dry ingredients to the batter, then mix on a low speed until all the flour is mixed in.

Cover the dough with plastic wrap and refrigerate for at least 1-2 hours.

Preheat oven to 350°F and line cookie sheet(s) with parchment paper.

Using a large cookie scoop, scoop the cookie dough into a ball and roll it between the palms of your hands to create a smooth cookie dough ball. Then roll the cookie dough balls in the powdered sugar.

Place the cookie dough balls 2 in. apart from each other on a cookie sheet.

Bake the cookies for 15-18 minutes, allow the cookies to cool completely and enjoy :)