These delightful chocolate crinkle cookies are a fun twist on the classic recipe, featuring a rich chocolate flavor and a soft, chewy texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil until a dough forms.
Mix until just combined to avoid overworking the dough.
Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
Chilling the dough helps prevent the cookies from spreading too much during baking.
Shape the dough into 1-inch balls and roll each ball in confectioners' sugar to coat.
Ensure the dough balls are evenly coated for a consistent crinkle effect.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Spacing the cookies properly ensures even baking.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set and the tops are cracked.
Avoid overbaking to keep the cookies soft and chewy.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Cooling on the rack prevents the cookies from becoming soggy.
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