100: Chocolate Puddle Cookies
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I wanted something exciting and special to be my 100th new recipe. I was actually very disappointed that the Overnight Cinnamon Rolls weren’t #100 (although #99 seems like a very special place for them to be as well). The cinnamon rolls did, however, give me 4 extra egg whites ready for me to use.
I had the egg whites (a rarity), and I had the inclination, so I decided to make Chocolate Puddle Cookies. I’d wanted to make these for a while, actually, but they didn’t seem like an everyday cookie – I wanted them for something a little more special (like a recipe milestone!). These actually aren’t complicated – they’re actually the easiest recipe I’ve ever used egg whites in because you don’t have to beat them.
I toasted 3 cups walnuts and then chopped them (a little too coarsely, I think). I combined 1 pound powdered sugar with the 11 tablespoons cocoa powder and 1/2 teaspoon salt, and then added the chopped walnuts. Next come the 4 large egg whites (at room temperature) and 1 tablespoon vanilla. It took a little time to mix thoroughly because the egg whites and vanilla were the only moisture in the cookies, and the batter became very thick.
The author of 101 Cookbooks used organic ingredients, but I just used the plain stuff that I already had in my pantry, and that turned out just fine. I dropped them on a parchment-lined baking sheet (about 2 tablespoons per cookie, 6 to a sheet) and baked at 320F for about 15 or 16 minutes (12-15 is what was recommended). It should make 18 cookies, but I actually made 21.
I liked these cookies. I really enjoyed the texture – the chocolate cookie has crisp edges with a chewy center, while the nuts give a nice contrast. I think they look very impressive, and they were really pretty easy. They are gluten-free and dairy-free, and have no fat aside from the nuts. Much different from most things I make, aside from them being full of chocolate and sugar
They’re impressive-looking cookies and would be great to take to special functions. They taste good and I would say that they’re a little easier to make than regular cookie recipes due to the short ingredient list. I would definitely make these again.
- 3 cups chopped walnuts toasted and cooled
- 4 cups powdered sugar (1 pound)
- 1/2 cup + 3 tablespoons cocoa
- scant 1/2 teaspoon table salt
- 4 egg whites at room temperature
- 1 tablespoon vanilla
Combine powdered sugar, cocoa, and salt. Add walnuts, then stir in egg whites and vanilla. Mix until well combined.
Spoon 2 tablespoons of batter per cookie onto a parchment-lined baking sheet, placing only 6 cookies per sheet. They will expand dramatically.
Bake at 320F for 12-15 minutes, until they puff up and crack a little bit. Cookies will be glossy.
Slide the parchment with the cookies onto a cooling rack. Cool completely before removing from the parchment. Store in an airtight container for a few days.