Chocolate Puddle Cookies


My mom went to visit my sister and my nieces last week. Since she lives about 15 minutes away from me she always will bring me home a little treat! Usually something with chocolate! This time she brought me a flour less chocolate walnut cookie from Nuvrei Bakery. This cookie had the perfect mix of sweet and salt! Yum! So, of course I tried to replicate it, I got really close. I found this recipe on 101 Cookbooks. Something happened to my cookies and they did not turn out flat looking and a little thin. The cookie from Nuvrei was chewy on the inside and shinny on the outside. I will have to try again! They still turned out really good!
Here is the recipe I used:

3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder

scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.

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 mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they 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. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front.

Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.

Makes 18 large cookies.

If you notice the pattern that my cookies are sitting on and like check out the following blog: Sharilyn has the cutest designs!
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