When it was time to come up with a recipe for the Great Food Blogger Cookie Swap, these are the delectable little bites of goodness I went with. The holiday cookie exchange was hosted again by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. This year, the ladies partnered with Cookies for Kids’ Cancer and contributed 100% of participant donations to this great cause. The generous folks at OXO® matched our donations, dollar for dollar, up to $100,000!
I had the task of baking three dozen cookies and shipping a dozen each to three different food bloggers across the country. There were several benefits to participating in this year’s exchange:
- I love to bake and this gave me a valid excuse.
- I got to support an extremely worthy cause while doing something I love.
- I got cookies in the mail – three times!
Back to the cookies. This is a modified version of a recipe I came across on Taste of Home. I was looking for a substantial cookie that would pack and ship well so I upped the amount of flour called for by a pretty substantial amount and I was absolutely thrilled with the result. The dough is so easy to work with and it holds it’s shape perfectly as it bakes, resulting in a truffle like appearance. They are chocolaty, rich, and delicious and would be a perfect addition to your Christmas baking. They are also sturdy enough to ship off to loved ones near and far.
The grocery list - unsweetened baking chocolate, unsweetened cocoa powder, semi-sweet chocolate baking pieces, pecans, pure vanilla extract, butter, baking powder, salt, all-purpose flour, sugar, and eggs.
Grab a small, heavy saucepan and in goes the butter, unsweetened baking chocolate, and 1 cup of the semisweet chocolate baking pieces. Place it over low heat and cook, stirring occasionally until…
…it looks like this. Melted, chocolate goodness. Remove the pan from the heat and set aside for now.
In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
In a large bowl beat together sugar, eggs, and vanilla with an electric hand mixer. After the chocolate mixture has cooled for about 30 minutes, add it to egg mixture and beat until well combined.
Add the entire flour mixture into the chocolate mixture. Just dump it right in. Using a wooden spoon, mix until it is completely combined.
Add the remaining semisweet chocolate pieces and the chopped pecans. Resist the urge to grab a spoon and go to town on this stuff. You can do it, I know you can!
Spoon out small rounds of dough, about an 1″ in diameter, on to parchment paper lined baking sheets. You can use your hands to round them out a little but don’t roll them into perfect little balls. They look better a little rough around the edges.
In the oven they go! 350 degrees for about 8 or 9 minutes.
See how beautifully they hold their shape? Pull them out when they appear to be set but be careful not to over bake them since they will set up a bit more as they cool.
Transfer them to wire racks to cool completely. Yum.
Let’s do this…
Pure. Chocolate. Heaven.
Here’s a peek at how I packaged them up to ship off to my blogger recipients.
I found these cute little white treat boxes at a local craft store. Inexpensive and just perfect for this purpose. I sealed the cookies inside quart sized plastic storage bags to keep them fresh, placed them inside the boxes and tied them up with some pretty Christmas ribbon.
Once inside the shipping boxes, I filled in around the edges with packing material and they were good to go.
Thanks to Lindsay and Julie for hosting this fun event. Thanks also to the three bloggers who made my day, three days in a row, when my postman arrived with yummy Christmas cookies with my name on them:
Chocolate Pecan Truffle Cookies
Yield: 4 dozen cookies
- 4 ounces unsweetened baking chocolate
- 6 tablespoons butter
- 1 bag (12 ounces) semi-sweet chocolate baking pieces
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup chopped pecans
In a small heavy saucepan over low heat, melt unsweetened chocolate, butter, and 1 cup of the semisweet chocolate pieces. Stir occasionally and continue to cook until the chocolate has completely melted. Remove pan from heat and allow mixture to cool for about 30 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside
In a large bowl beat together sugar, eggs, and vanilla with an electric mixer for about 2 minutes. Add the cooled chocolate mixture and beat until combined. Mix in the flour mixture with a wooden spoon. Add the remaining semisweet baking pieces and the pecans. Mix well to combine.
Place small balls of dough, approximately 1″ in diameter, on the parchment paper lined baking sheets. Use your hands to round them but leave them somewhat roughly shaped. Bake for 8 to 9 minutes or until they appear to be set. Be careful not to overcook. They will set up more as they cool.
Allow cookies to cool on baking sheet for a minute or two and then transfer to wire racks to cool completely.
Store cooled cookies in an airtight container.
Adapted from Taste of Home