Chocolate fudge pecan crinkle cookies
It’s a piece of fudge in chewy cookie form – what could be better?
Sifting through my old recipe box a few days ago, I came across this dog-eared, hand-written recipe for these truly divine fudge cookies. It had been years since I’d tried the recipe, so gave it a whirl again just to confirm they’re still “INCREDIBLE!” as noted on the index card. Yup, they’re still that. And so much more.
And because I’m that kind of nice, I’ll share my tips for not overdosing on cookies: 1. Share, quickly and generously. 2. Keep them in the freezer. It slows you down, especially if you’re only allowed to take one at a time.
- 12 ounces semisweet chocolate
- 2 tablespoons butter or Earth Balance
- 2 teaspoons instant coffee granules
- 3 eggs
- 1 1/4 cup sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1/2 cup white whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
In microwave or using a double boiler, melt chocolate and stir until smooth. Add butter and coffee granules and stir to incorporate.
Beat eggs and sugar until light colored, approximately 3 minutes. Add vanilla, mix another minute.
Add chocolate mixture, pecans, flour, cinnamon, baking powder and salt. Mix until ingredients are combined.
Drop spoonfuls of dough (or use a small cookie scoop) 2 inches apart. Bake 8-10 minutes, or until cookies are almost set. Allow to cool and finish baking on the sheet for a couple minutes, and then transfer to wire rack.