In a medium bowl, add the thawed Cool Whip, large eggs, and chocolate cake mix. Stir until all ingredients are well combined and a soft dough forms. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This chilling time is crucial as it helps firm up the dough, making it easier to handle and scoop.

While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.

In a small, separate bowl, add the confectioners' sugar. This will be used to coat the cookie dough balls.

Once the dough is sufficiently chilled, use a 1-inch cookie scoop to portion out the dough. Drop each scoop into the bowl of confectioners' sugar.

Roll each dough ball gently in the confectioners' sugar, ensuring it's completely covered. The sugar coating will give the cookies their signature crinkled appearance and a delightful sweetness.

Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly set and the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.