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

Upside-Down Pecan Pumpkin Cake

Moist, packed with flavor and topped with crunchy nutty deliciousness, this upside-down will have your guests glad they saved room for dessert. 

I baked this cake in a 9-inch springform pan because that was the best pan for the job in my cupboard. Set on a baking sheet it worked well, and unmolding the cake was a cinch.

Upside Down Pecan Pumpkin Cake


  • 1 cup (2 sticks) unsalted butter, evenly divided and melted
  • 3/4 cup of brown sugar
  • 3/4 cup pecan halves
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree, canned or fresh
  • 1/2 cup warm (110 degrees) milk


  1. Heat the oven to 350 degrees F. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic.  Remove from the oven and let cool. Coarsely chop the pecans and set aside. Leave the oven set to 350 degrees F.
  2. Melt one stick of butter in a small sauce pan. Add pecans and brown sugar, mix thoroughly. Spread this mixture evenly at the bottom of a 9 inch cake pan.
  3. In a large bowl, sift together flour, sugar, cinnamon, mace, salt, baking powder, and baking soda. Set aside.
  4. Melt second stick of butter.
  5. Add melted butter, eggs, milk, vanilla extract and pumpkin puree into a mixing bowl. Beat together with mixer until well combined, about 2 minutes.  Add flour mixture and stir with spoon until just combined.
  6. Pour batter on top of pecan mixture in the baking pan. Bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool, approximately 5 minutes.
  7. Place a plate over the cake and invert to unmold cake and let cool completely.

We served the cake with homemade vanilla bean ice cream and cups of freshly steeped almond roobios tea.

This recipe was adapted from

If you liked this post, you might also like:

Molten Chocolate Lava Cake

Way-Better-Than-Pecan-Pie Bars

When I was first introduced to pecan pie, I didn’t like it. I love sweets, but pecan pie was too gloppy. I was disappointed that it had more “goo” than pecans. The idea of pecan pie is a good one, but I’ve always thought it could be improved. Jack says I’ve just never had good pecan pie. I bet he’s right. 😉

Today, I found a blog that had a recipe which seem to do the trick. Amy at Elephant Eats took all the flavors of pecan pie (plus chocolate) and converted it to a cookie bar.

I did make a few changes. First of all, I halved the recipe. Although we have visitors to help us eat our confections, there is no need to have too many sweets around…they are too tempting. I also increased the pecans to avoid the disappointment of “too much goo and not enough pecans.” They came out terrific. And they are way better than pecan pie!

One last piece of advice – no matter how much your husband begs you, don’t cut into these bars until they are cool. They will fall apart!


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup softened unsalted butter
  • 1/4 teaspoon salt
  • 3/4 cup dark Caro syrup
  • 1/2 cup semi-sweet chocolate chips
  • 2 eggs
  • 3/4 teaspoon vanilla
  • 2 cups chopped pecans


1. Preheat oven to 350 F.

2. Grease bottom and sides of a 7 1/2″ x 11″ pyrex glass pan.

3. In bowl, mix flour, 1/4 cup of sugar, butter, and salt until it resembles coarse crumbs. Press into bottom of pan. Bake for 20 minutes.

4. In a pot, using low heat, stir corn syrup and chocolate until it’s melted and well blended. Remove from heat. Stir in the rest of the sugar, eggs, and vanilla until blended. Stir in pecans.

5. Pour filling over hot crust. Bake for 30 minutes or until firm around edges, but slightly soft in center. Cool on wire rack. Cut into bars.