Chocolate Truffle Cookies with Pecans

Dedicated to fully addicted chocoholics, this chocolatey chocolate with chocolate-chip cookie is not for people who just “like” chocolate. Are you getting how chocolatey these are? 

This low-flour cookie is dense and fudge-like. Because the dough is quite sticky, I recommend using a cookie scoop and then rolling the chilled dough in a coating such as chopped nuts, confectioner’s sugar or coconut in order to make handling the dough easier. This extra touch also enhances the taste, texture and the presentation.

Chocolate Truffle Cookies

makes 3 dozen cookies


  • 2 cups semisweet chocolate chips, divided equally
  • 6 tablespoons butter
  • 3 eggs
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans


  1. In a microwave or in a bowl warmed over a pan of simmering water, place the butter and 1 cup of chocolate chips and melt together, stirring occasionally until smooth. Remove from heat and set aside to slightly cool.
  2. In a large bowl, beat eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed.
  3. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Roll dough balls to coat with chopped pecans. Place on ungreased cookie sheets so they are 2 inches apart.
  5. Baking time will vary depending on how chilled the dough is when it goes into the oven. Place cookies into preheated oven. Check at 9 minutes. Finished cookies should be puffed up and slightly cracked on top. This may take up to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

This recipe was adapted from

Chocolate Waffle Cookies in Two Minutes Flat!

This week, I based my search for a new cookie recipe solely on looks. I found a photo of “boot print cookies,” not a terribly appetizing name for a cookie, but the waffled pockets make it easy to imagine serving these with ice cream or chocolate sauce, and the powdered sugar on a chocolate-colored background is classic. The unique look, rich brownie flavor, and the crispy Belgian waffle texture are a winning combination. The best part? After the batter is made, you only have to wait two minutes before you can enjoy fresh, hot, chocolate waffle cookies! Just dollop a rounded tablespoon of batter onto the hot waffle iron, press, and there they are – Boot Print Cookies! Or, if you like, in deference to the waffle-soled running shoes Bill Bowerman created in his kitchen while a coach at Oregon University back in the 1970’s, “Cross Country Cookies!”

Chocolate Waffle Cookies

makes 32 cookies


  • 3/4 cup white sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup chopped walnuts



  1. Preheat the waffle iron. In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla. Then mix in the flour, cocoa, and walnuts.
  2. Drop dough by rounded tablespoons onto the waffle iron. My waffle iron is large enough to do 16 cookies per batch. Close the lid and cook for 2 minutes. It may take more or less time depending on the individual waffle iron. Separate any cookies that have run together while still warm. Dust with confectioner’s sugar if desired.

adapted from

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Stuffed Cookies