Devils Food Fudge Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

Steps:

• Combine the cake mix, eggs and oil until well blended.
• Add chocolate chips and nuts.
• Use hands (or spoon) to mix/smush/knead it all together.
• form into balls and bake at 350° for 10-12 min.
• they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
• Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Steps:

• In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
• Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
• Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
• When you're ready to bake, preheat the oven to 350.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
• White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!