It’s been awhile since I’ve made sweets, so when I was cruising through my bookmarks and spotted these chocolate puddle cookies from three different bloggers, I knew that I would be baking these up immediately. And oh boy, these are good! Make ’em now and you’ll know what I’m talking about.
These aren’t just any kind of cookie. These deep chocolate cookies are crisp, chewy and light as a feather. Heidi at 101 Cookbooks calls them a “collision between soft meringue and a fudgy brownie” and she’s not fooling around. These inspire lust and trust me that everyone you give one to will be asking for the recipe.
When I looked at the recipe I was worried that it called for 4 cups of icing sugar (aka powdered sugar). 4 cups is a lot of sugar, so I cut out a cup without any issues at all. My cookies were not as flat as the photos I had seen on all the other food blogger websites, but it certainly didn’t distract from the awesomeness found inside. Unlike a meringue, you don’t need to whip the egg whites into a fluff – just separate them from their yolks and you’re set. I used large eggs – not extra large, as you don’t want the batter being too wet. If you’re concerned, start out with just 3 eggs and if it needs the 4th, throw it in. Instead of using walnuts or pecans, I used what I had on hand and I loved the results. The almonds and sunflower seeds which I had toasted just for this occasion added a nice hippy crunch, while the cocoa nibs gave each bite a rich and deep cocoa flavour.
I like to think that I live a good life. I’m happy and content. Knowing that these cookies are now in my repertoire gives me (and the people who surround me) just a bit more sweetness. I’m a happier person now, and you can be too. Enjoy!
Elsewhere, hop into summer with my recipe for a killer Pimm’s Cup. It’s a doozy over at Poppytalk.
chocolate puddle cookies
Adapted from 101 Cookbooks
3 c icing sugar (aka powdered sugar)
2/3 c cocoa
1/2 t fine sea salt
1 c each of roasted sunflower seeds, cocoa nibs, & toasted almonds (chopped)
4 large egg whites
1 t vanilla extract
Preheat oven to 350F. In a large bowl, mix together icing sugar, cocoa, and salt using a wooden spoon. Add in nuts, seeds and nibs. In a small bowl, stir together the egg whites and vanilla and then pour into the nut/cocoa/sugar mixture. Give everything a good stir until everything is well combined.
Line cookie sheets (preferably walled) with parchment or silpat and then drop batter using a tablespoon. Make sure that there is at least 2 inches between each cookie and that you have no more than 6 cookies per sheet. Bake for 13-15 minutes. You will know that they are ready when the cookies lose their shine and become matte. Use a spatula to carefully lift each cookie onto a cooling rack. Makes about 18 large cookies.