Homemade and baked from scratch, follow me as I attempt to find sweet success in a world of cookies. Measured cups of small business start-up chaos, beaten with countless recipe tests and tastings, and dipped in tidbits on how I attempt to maintain sanity.
Saturday, December 17, 2011
12 Days of Cookies! Day 4: Chocolate Puddle Cookies!
The first time I made these I thought they were the most delicious ugliest things I've ever tasted! So waht they lack in looks they totally make up in flavor. Super fudgy and totally chocolately I love these best with a warm cup of coffee. A little hint, I'm known for my under baking, it's what makes a cookie delicious in my opinion but don't under bake these. They'll be too gooey and impossible to remove from the baking sheet.
1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real vanilla extract
Preheat oven to 320 degrees. Line baking sheets with parchment paper.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in even mounds of about 2 tablespoons each, allowing for LOTS of room between cookies. These really expand! Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. Makes 18 large cookies.