Adjust an oven rack to the middle position and preheat the oven to 350°F. Line two sheet pans with parchment paper.

In a small bowl, whisk together 3/4 cup plus 1 tablespoon all-purpose flour and 3/4 teaspoon baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine 3 large eggs (at room temperature), 1 1/4 cups granulated sugar, and 3/4 teaspoon salt. Beat on medium-high speed until the mixture is pale and has roughly doubled in volume, about 6 to 8 minutes.

Reduce the mixer speed to low and add 1 tablespoon canola oil and 1 teaspoon pure vanilla extract. Mix just until combined.

While the egg mixture is beating (or immediately after), melt 5 tablespoons unsalted butter and 8 ounces semisweet or bittersweet chocolate: place the butter in a small heavy-bottomed saucepan over low heat, add the chocolate, and stir frequently until smooth.

Remove the pan from the heat and whisk in 1/4 cup Dutch-process cocoa powder until completely combined. Let the chocolate-butter mixture cool for 1 to 2 minutes so it is warm but not hot.

With the mixer on low speed, add the warm chocolate-butter mixture to the egg mixture gradually (in a thin stream or in a few additions) and mix until combined.

Add the flour and baking powder mixture to the batter and mix on low speed just until combined. Let the batter sit at room temperature for 5 minutes.

Use a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing each cookie at least 2 inches apart. You should be able to fit about 12 cookies per pan.

Bake the cookies one pan at a time on the middle rack at 350°F, rotating the pan halfway through baking. Bake until the cookies are puffed and cracked and the edges are set, about 8 to 12 minutes (begin checking at 8 minutes).

Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan.