Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Makes two dozen cookies.

In a medium bowl, mix together cocoa, sugar, butter, and mint infused canola oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, espresso, baking powder, and salt; stir into the cocoa mixture.

Cover dough, and chill in the refrigerator for at least 4 hours or alternatively 45 minutes in the freezer.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.

Roll dough into one inch balls.  Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes on the second to top rack. Do not over bake.