Chocolate Puddle Cookies
These cookies are pure genius…a crunchy meringuey outside and a soft chewy brownie inside all in one…definitely my current favorite cookie. Heidi does a great job explaining the intricacies and possible variations of these guys on her blog. I ended up toasting my walnuts pretty well since I was going for a deeper rich nutty flavor she talked about…but if you’re not into nuts you can just lightly toast them and the flavor will not be as pronounced. Another plus of this recipe is that you can just hand mix the ingredients together. If you’ve ever got extra eggs whites left over from another recipe, this is the way to go with them!
- 3 cups walnut halves, toasted & cooled
- 4 cups powdered sugar
- 1/2 cup plus 3Tbs unsweetened cocoa powder
- 1/2 tsp sea salt
- 4 large egg whites, at RT
- 1 Tb vanilla extract
1) Preheat oven to 320F. Line baking sheets with parchment paper.
2) Chop up your cooled walnuts.
3) Sift powdered sugar, cocoa powder, and sea salt.
4) Stir in the walnuts, egg whites and vanilla. Stir until all ingredients are combined.
5) Spoon 2Tb of batter onto baking sheets, making sure to leave lots of room between cookies and the edge of the pan to allow for expansion.
6) Bake 12-15 minutes till they puff up and tops get glossy.
7) Let cookies cool for a few minutes and transfer to a wire rack to allow them to cool completely. Enjoy!