Crinkled Fudge Truffle Cookies
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
5 dozen
- Serves:
- 20
ingredients
- 12 ounces sweet baking chocolate, chopped
- 2 tablespoons butter flavor shortening
- 1 teaspoon instant coffee granules
- 3 eggs
- 1 1⁄4 cups granulated sugar
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 6 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 60 pecan halves (optional)
- powdered sugar
directions
- Preheat oven to 350°F.
- In a small saucepan, heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat and add coffee granules. Stir until smooth. Cool.
- Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes).
- Beat in cooled chocolate mixture and vanilla.
- On low speed, beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined.
- Spray cookie sheets with nonstick cooking spray. Drop teaspoons of dough 2 inches apart on cookie sheets.
- If desired, place a pecan halve atop each cookie.
- Bake in a 350°F oven for 8 to 10 minutes.
- or until just set on surface (do not overbake).
- Cool 1 to 2 minutes, transfer to racks. Cool completely.
- If desired, sprinkle with powdered sugar.
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Reviews
-
I am so glad to find this recipe in it's entirety. I'd cut it out of BH&G a few years back and accidentally cut off the baking instructions so when I made them I had to guess. Anyway, this is the best Chocolate Crinkle cookie I have ever had. I make them without the nuts mixed in. Any chocoholic that hasn't tried this recipe is missing out!
RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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