The oil must be removed from the refrigerator in advance so it is soft. Mix the dry ingredients: flour+baking powder+vanilla sugar+salt+cocoa.

Oil RUB with sugar. It's convenient to use the silicone spatula to mix this dough, which I did. Chocolate melt in the microwave on full power 55-60 seconds or melt in a water bath.

Combine the chocolate with the oil mass and break the eggs. Thoroughly combine.

Combine the dry mixture with the butter-yolk. The dough will be sticky, and I was mixed with a silicone spatula. Cover the dough with a food film and put into the fridge for 1 hour.

After an hour take out the dough from the refrigerator and form balls size of a walnut, which completely dip them in powdered sugar. Spread the balls on a baking sheet, covered with baking paper. The beads are spread apart at a distance of ~3-3. 5 cm, as the dough during baking will increase in size. Due to the increase of the dough during baking, will appear pretty cracks which are clearly visible thanks to the powdered sugar. Heat the oven to t 180 C and put baking tray. Bake for 15 minutes. Be guided by your oven. I have a small electrical Cabinet on 15 litres with heating elements top and bottom. Bakes quickly. WILL NOT OVERDRY IT!

Of this amount, the test turned out 18 pieces of cookies, the size of ~ with gingerbread standard. Baked in two passes. The first batch is ready.