Put chocolate, butter and oil in a heatproof bowl over a pan of simmering water, stir ocassionaly and let butter and chocolate to melt. Once melted, set aside.

In a bowl mix flour, baking powder, salt and spices.

Beat eggs, sugars and vanilla for 3-4 minutes until frothy. Add the chocolate mixture and beat well. Add in dry ingredients and mix until incorporated, but don't over mix.

Cover the bowl with plastic wrap and put in refrigerator for at least 2 hours or overnight.

When ready to bake, preheat the oven to 180 °C (350 °F). Line 2 baking sheets with silicone mat or baking paper. Put powdered sugar into a small bowl.

Take about a tablespoon of the dough, around 20 grams and roll it into a ball, if you want larger cookies, scoop more dough. Generously and evenly coat each ball of dough in powdered sugar and place onto prepared baking sheet. Bake for 10-12 minute, depending of the size of your cookie (my cookies were 20 grams and I bake them exactly 10 minutes). Once baked, cookies will be very soft but will harden as they cool. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Store covered at room temperature for up to 1 week or freeze for up to 3 months.