chocolate puddle cookies
Chocolate Puddle Cookies
adapted from 101 Cookbooks
Author: Leona Konkel
  • 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
  1. Combine powdered sugar, cocoa, and salt. Add walnuts, then stir in egg whites and vanilla. Mix until well combined.
  2. Spoon 2 tablespoons of batter per cookie onto a parchment-lined baking sheet, placing only 6 cookies per sheet. They will expand dramatically.
  3. Bake at 320F for 12-15 minutes, until they puff up and crack a little bit. Cookies will be glossy.
  4. 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.