Chocolate Puddle Cookies contributed by Julie
3 cups pecans, walnuts, or hazelnuts, toasted, cooled, and roughly chopped
4 cups powdered sugar
2/3 cup unsweetened cocoa
½ tsp. salt
4 large egg whites
1 Tbsp. vanilla extract (optional)
Preheat oven to 350F.
In a large bowl, stir together the sugar, cocoa, and salt. Stir in the nuts. Add egg whites and vanilla (if using) and stir until well combined.
Line a baking sheet with parchment and drop the batter in large mounds, about 2 Tbsp. each, spacing them well away from each other, about 6 – 8 cookies per sheet depending on the size of your cookie sheet.
Bake for 10 – 14 minutes. They will spread, puff, crack on top, get glossy, and then turn matte. They should still be soft and kind of gooey when you take them out. Baking time will differ based on how big the cookies are and how solid the batter is when you put them in the oven. Warm batter will spread right out and cook faster and will end up crunchy if you’re not careful. I wanted more mounded ones, so I used a 2 Tbsp. scoop for the batter so they were rounded, then put the whole cookie sheet in the freezer for a few minutes and let them firm up before putting them in the oven.
If you want them a bit less rounded, you could do this then squash them down a bit with a spoon before baking. I think I cooked mine for about 12 min., but you just have to keep an eye on them and maybe poke them a bit to see if they’re getting done. Anyway, then you slide them, parchment and all, onto a rack to cool.
Makes 18 – 24 large cookies.