Crinkled Fudge Truffle Cookies

This is our last week of the 12 Weeks Of Christmas Treats! Can you believe Christmas is less than two weeks away? Wow, the time sure has flown by! I hope you’ve enjoyed the recipes I’ve shared over the weeks as well as those from the other participating bloggers. Next week I’ll do a wrap up post of all the cookies and you can always find the recipes by visiting my Recipe Index Page or the 12 Weeks of Christmas Treats Pinterest board!

My very first job as a teenager was in the bakery of a local grocery store. I don’t remember getting to actually bake much (they had bakers that did that) but I do remember I got to write on cakes. And I remember that one of the most popular cookies we sold were these double chocolate cookies. They were super soft gooey chocolate cookies and I made sure to sample them as often as I got the chance (I would buy them to eat on my break!)

Flash forward to last year and I received one of those mailers from Better Homes & Gardens for their annual holiday ideas and recipe book. I didn’t end up purchasing the book but I did hold on to the free recipe that came with the advertising. These Crinkled Fudge Truffle Cookies looked EXACTLY like those cookies that I used to sell at the bakery. So I HAD to try them!
The good news: these look and taste just like those cookies from the bakery. The bad news: they are so gooey that they can be somewhat tricky to work with. My first batch was somewhat of a flop. I tried to substitute chocolate chips for the baking chocolate and that was a bad move because my dough was way too melty. So I added more flour and baking soda (so they would rise a bit) and while the cookies actually turned out ok taste and texture-wise, they were a little difficult to get off the baking sheet without destroying their shape.

So with my second attempt, I followed the recipe exactly and used the right ingredients. One note: the batter looks a lot like brownie batter instead of thicker cookie batter but it actually kind of sets up as it sits. Also, these cookies do flatten out so be sure to let them sit on the baking sheet the couple of minutes that the recipe suggests so that they can set up a bit more. I also got interrupted during my baking session and had to put some of the batter in the refrigerator. That seemed to help a bit with the spread and “setting-up” of the cookies while they baked so my tip is to refrigerate the dough if you’re having trouble with spread.
All in all these cookies were a hit—both with my family and with my friends when I brought them for a cookie exchange party. hey were so full of fudgy chocolate-ness, it brought me back to my bakery job days. Yum!

Crinkled Fudge Truffle Cookies {12 Weeks of Christmas Cookies}

Ingredients

  • 3 4-ounce bars sweet baking chocolate, chopped
  • 2 T butter-flavored shortening
  • 1 tsp. instant coffee granules
  • 3 eggs
  • 1 ¼ C granulated sugar
  • 1 tsp. vanilla
  • 1 C chopped pecans
  • 6 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • Nonstick spray coating
  • Pecan halves (optional)
  • Powdered Sugar (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan over very low heat, heat and stir chocolate and shortening until chocolate begins to melt and mixture is smooth. Remove from heat. Add coffee. Stir until combined. Cool.
  3. Using an electric mixer on medium to high speed, beat eggs and sugar until light and lemon colored (3 or 4 minutes). Beat in chocolate mixture and vanilla. On low speed beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined.
  4. Spray cookie sheets with nonstick spray (do not skip this step or your cookies will stick to the pan!) Drop teaspoons of dough 2 inches apart on cookie sheets. I used a cookie scoop to make them even. If using, place a pecan half atop each cookie. Bake in a 350-degree oven for 10-12 minutes or until just set on surface (do not over bake). Cool for 2 minutes on pan then transfer to racks. Cool completely. If desired, sprinkle with powdered sugar. Makes about 4 ½ dozen cookies.

Notes

My suggestion: Do not substitute chocolate chips for the bar chocolate. The ratio is just not the same. I hope to try this with butter instead of shortening but am not sure how that will change things.

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All the ingredients ready to go!

I used my Pampered Chef chopper to chop the chocolate easily!

I like the bars of shortening–makes it so much easier to measure what I need!

Use low heat to melt the chocolate and shortening slowly to avoid burning.

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And be sure to check follow our Pinterest board.


4 comments
Annamaria @ Bakewell Junction
Annamaria @ Bakewell Junction

Brenda, These cookies look so fudgy and decadent. My husband would love them. Thanks so much for hosting the blog hop. I've enjoyed participating.

Katrina
Katrina

Those look delicious and perfect! Thanks so much for hosting the 12 Weeks this year (again)! Happy Holidays!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

I hope you try them! They are gooey and delicious! Glad you were able to participate in the hop too--it's been fun!