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.
dang girl, these look gooooood.
We have snack day every Friday at work. I think I may have to make these for mine when it comes up! I’ll be a hero for a day!
Oh my they do look good!
One to go to the top of the to cook pile I think!
the cookies looks so good! i’ve been looking for cookies similar like that…wah!
I’m pretty sure I bookmarked these at least five times as well. After this, make that six! They look and sound delicious!
melt in your mouth goodness. i have to try these. i love sunflower seeds with choco too.
What is icing sugar? Is it confectionary sugar, the powdered kind?
Stefanie, they are!!
Yup, you’ll reach hero status for sure, rawbean.
Helen, these are worth the top of the pile!
Joanne, quit stalling and bake up a batch. So good.
Thanks vanillasugar, it worked well.
TreeHugginMomma, I clarified in the recipe. Here in Canada we call powdered sugar icing sugar. Thanks!
This looks like a much easier way to use up my leftover egg whites from making ice cream than macarons or marshmallows. Thanks dude! These will be happening very soon.
I love the name, chocolate puddle cookies. I’ll have to see if I have enough (aka powdered sugar) 🙂 This will feed my addiction to chocolate nicely.
Oh boy, did I hear the word sugar? Sweets have re-entered my life again in the form of homemade ice-cream, dense olive oil cake, numerous birthday cakes, you name it! What’s not to like about a puddle of chocolate? I’ll have to book mark these delights and come back to them when the weather isn’t as hot outside. For now, I’ll enjoy cold and creamy gelato 🙂
yum…i am afraid to try…
Thanks for the reminder! I had these bookmarked awhile back.. they look awesome!
Awww I’m a happier person just for looking at this photo. But I’d be a whole lot happier if they were in front of me right now. They look awesome!!
oooooh! those look really good…I want one, now!
These look awesome! The best looking combo of ingredients I’ve seen so far too! Have to go to a baby shower this weekend, these will be perfect! thx
Question: I made these last night and they came out super thin – the picture posted of them look three times the thickness of the ones I made. I triple checked the directions and I did everything to a T, so I’m curious if I would need to add baking powder or something to make them thicker and fudgy?? They look amazing so I really want them to work out.
Thanks for posting, I love your blog – check it everyday :0)
Lydia, I always have the opposite problem…what to do with yolks!
Thanks tracy, they are very yum.
Hooray for sweets, Bijoux!
Shellie, don’t be silly. Just do it.
Sues, they are definitely happy-making cookies!
Glad you like the combo, Eva.
Jane, the original recipe has them as very thin cookies…mine were definitely different from the original since mine were actually thick! Did you use extra large eggs instead? Next time I’d add 3 whites and then see if it needs a fourth. My mixture wasn’t overly wet….the 4th egg white was added because with 3 it was just too dry. Hope that helps!
I have a feeling that might be the issue because my batter was quite runny. Thanks so much for replying to my question – I think it’s awesome that you do that. Some members of my family have issues with gluten, so to get an extra treat like chocolate cookies lets them indulge their sweet tooth while they’re adjusting to the change. They will love these!
Now, off to the kitchen!
Glad I could help Jane! I’ve added my comments about the eggs in my post, so that others don’t experience the same thing. Thanks!!
you are soo good at improvising and mixing things up! i’m totally intrigued by this hippy crunch!
Holey Moley, I am bookmarking these NOW! I might even have to jump up and make them NOW. These look like they’d satisfy even the most serious of chocolate cravings.
These look so good. I’m glad you took out some sugar, I’m always doing that to recipes, but now I know not to do that since you already have! I’m still working my way through a gift of cupcakes, but once I’m out of dessert, these are up – already bookmarked! Also, could I cheat and use eggbeaters just whites instead of regular egg whites? I do that all the time for angel cake to avoid the excess yolks.
B-E-A-U-tiful! Made me wanna bite into one immediately … Am trying ur version out this weekend, Jeannette. Mmm mm!
Wow, thank you! I generally read posts like this wistfully, knowing I could figure out how to adapt the recipe but I probably won’t. And then I realized that these cookies were already gluten-free AND dairy-free. Without any weird substitutions. And then I made a batch. SO good. Definitely a happier person now!
I haven’t tried those yet but I am inspired! 4 cups is a LOT of sugar. Glad to know you can cut out a cup without affecting them at all. I will make these for my nut-loving friends. (You know this is one of the few places where we disagree food-wise, right? You nut lover…) 🙂
Tracy, hippy crunch is where it’s at!!
Lynn, yup, these are good. Don’t wait, run to your kitchen now!
Carrie, these are still quite sweet without all the sugar & I’m sure you could remove even more and they’d still be good. I think you could use eggbeaters (though I’ve never used them) – if they’re like egg whites then I don’t think you’d have any problems.
Just your luck, Bethany 😉 Hooray, glad you enjoyed them.
Mmm love the addition of cocoa nibs! I’ve seen these around on other blogs as well and have been drooling over them… now even more so!
Ashley, these are so good and I loved them with the nibs. Nom nom!
Hi, I made these cookies and they turned out great! Thanks for sharing the recipe. I had been in search of gluten-free chocolate concoctions.
I made a slight modification, exchanging sunflower seeds, cocoa nibs & toasted almonds with toffee and toasted pecans. Toffee! And they turned out amazingly — salted caramel like and with pockets of gooey-ness in addition to the fudgy meringue collision.
Thanks again for the inspiration to make these cookies.
Mojgan, so glad you loved the cookies. They are pretty fab and your subs sound great.
These are wonderful, and SO UNBELIEVABLY EASY! Honestly, I think it took me 4 minutes to make the batter. I threw in some dark chocolate chips just for fun, and added another layer to the already unbelievably deeply chocolatey taste. The edges have a pretty good chew to them, got bits stuck in my teeth, but they’re still great. Add a sizeable glass of cold milk and you’ve got an amazing midnight snack.
I’m not 100% in love with these cookies – I used all walnuts which may have been on of my downfalls. I think chocolate chips or more flavorful nuts would have really amped up the flavor.
ssethi, glad you loved these!! adding chocolate chips sounds crazy sweet, but I’m sure it would be delicious.
sallyp, i really liked the combo i used – cocoa nibs add a strong chocolate bitter flavour without the sweetness of chocolate chips. Maybe roasting the walnuts and adding in something else (another nut or seed) would make these more to your taste.
One of my favorite recipes! Thanks for introducing them to me a long time back. I just posted the recipe on my blog because they are a perfect dessert for Passover as they have no flour in them!