In a stand mixer with a paddle attachment mix the eggs, oil, and vanilla on a medium-low speed until thoroughly mixed. Then slowly add in your chocolate cake mix until completely incorporated.
Cover bowl (or place dough in Tupperware) and chill dough in refrigerator for at least 30 minutes to 8 hours.
When you're ready to bake, preheat your oven to 350° F.
Place your powdered sugar into a medium bowl.
Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
Place the dough balls onto an un-greased cookie sheet and bake for 11-13 minutes.
Cool and enjoy!
Notes
- Scoop size: For this recipe, I use a 1.2 tablespoon scoop (#50 cookie scoop), with a diameter of 1 ½ inches across. This is one of the smallest scoops out there. My other scoop sizes I have on hand are a #30, #16. I only use those for much larger cookies.- Versions: These can also be made into whoopie pies, linked in the blog post. - Rest/chill time: Cookies need time in the fridge to incorporate fully and they make fluffier cookies. Don't skimp on this step.