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    You are in: Home / Recipes / Double Chocolate Krinkle Fudge Cookies Recipe
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    Double Chocolate Krinkle Fudge Cookies

    1/1 Photo of Double Chocolate Krinkle Fudge Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chef #350132 Mama Schlom's Note:

    This is a recipe I adapted from the Hershey's Kriss Kringle Fudge cookie recipe. I used the Hershey's Special Dark Cocoa. The dough will be stiffer than the original and easier to work with. I think.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Stir melted chocolate chips, butter and cocoa together. Add eggs, vanilla, baking soda , salt and sugar. Mix til well blended. Add flour slowly as not to have a mess everywhere. Cover and refrigerate until firm, about 3 hours.
    2. 2
      Heat oven to 300°F Use partchment paper on cookie sheets. Shape dough into 1 inch balls. Roll in sifted powdered sugar. Place 3 inches apart on cookie sheet.
    3. 3
      Bake 15 minutes until tops start to crackled appearance and are set. Remove whole sheet of paper with cookies on it to cool. Cool completely. Makes appox. 2 1/2 doz. Depending on how many you eat. LOL.

    Ratings & Reviews:

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    Nutritional Facts for Double Chocolate Krinkle Fudge Cookies

    Serving Size: 1 (1633 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.5
     
    Calories from Fat 95
    43%
    Total Fat 10.6 g
    16%
    Saturated Fat 6.3 g
    31%
    Cholesterol 44.4 mg
    14%
    Sodium 177.6 mg
    7%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 23.5 g
    94%
    Protein 2.8 g
    5%

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