In a medium mixing bowl add all-purpose flour, cocoa powder, baking powder, and salt. Use a whisk to combine.
In a separate medium mixing bowl add vegetable oil, light brown sugar, eggs, vanilla extract, and almond extract. Use a whisk to combine.
Add the dry ingredients to the wet ingredients and stir to combine.
Cover bowl with plastic wrap and place in the refrigerator for 1 hour or more.
Preheat the oven to 350 degrees and line a baking sheet with a silpat liner, or parchment paper.
Remove the cookie dough from the refrigerator. Then form 1 tbsp sized cookie balls using a 1 tbsp cookie scoop.
Drop the cookie dough balls into a small bowl filled with 1/2 cup powdered sugar. Roll the balls to ensure all sides are covered.
Place each ball on the baking sheet evenly spaced apart. These cookies won't spread much so you can space them about an inch apart.
Bake at 350 degrees for 10 minutes.
Remove the baking sheet from the oven and let cool for 2 to 3 minutes before moving cookies to a wire cooling rack.