In a bowl, combine the cocoa powder and sugar.

Pour the vegetables oil and beat until it comes together.

Add the eggs, one at a time and mix it again.

Add the vanilla essence.

In a separate bowl, combine the all purpose flour, baking soda and salt.

Mix the dry ingredients with the cocoa mixture.

Cover and chill in the refrigerator for about 4 hours.

Pre-heat the oven at 170 degree Celsius.

Using an ice cream scooper, scoop the dough and make a round shape. Roll it into 1 inch size balls using your hands.

Coat the dough with confectionery sugar.

Arrange it in a baking tray with ½ inch apart.

Bake it for 10-12 minutes. Let it cool down for 3 minutes before transferring to a wire rack.

Put it in an air-tight container to store up to one week.