Double Chocolate Krinkle Fudge Cookies

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.

• Ready In: 25 mins
• Yields: 30 cookies

Ingredients

• 2  cups  semi-sweet chocolate chips, melted
• 1  cup  hershey's  cocoa or 1  cup  special  dark cocoa
• 1  cup butter or 1  cup margarine, melted
• 2  cups flour
• 2  cups sugar
• 4  eggs
• 2  teaspoons vanilla
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  cup  sifted powdered sugar, sifted, for later

Directions

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. 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. 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.