1-First, in a large bowl, combine the chocolate cake mix, 1/3 cup of oil, 2 eggs, and 1 teaspoon of vanilla extract. Stir by hand until everything blends into a thick dough.

2-Next, cover the dough and refrigerate it for 20 minutes; this step keeps the cookies from spreading too much and improves the texture.

3-Then, roll the chilled dough into 1-inch balls using your hands or a scoop for even sizes.

4-After that, coat each ball completely in about 1/4 cup of powdered sugar to get that signature crinkle effect when they bake.

5-Place the coated balls about 2 inches apart on an ungreased cookie sheet, giving them room to expand.

6-Bake in the preheated oven at 350°F (175°C) for 9 to 11 minutes, until the cookies are set but still soft in the center.

7-Finally, let them cool on the sheet for 1 minute before moving to a rack to cool completely; this helps them firm up without breaking.