I need to start out with a warning. These are SWEET. I think I’ve gotten my tastebuds used to not having sugar very often because these were crazy sweet to me. Which is really weird for me since I used to pretty much live off cookies 😀 I would consider reducing the sugar but then I don’t think the recipe would work. But in a way, I love that these are really sweet and fudgy and satisfying because then I really only want one(or even half of one because they’re massive!) with a big glass of milk. Don’t bother trying to cut the recipe down though, they freeze really well so save a few out and freeze the rest if you want.
I’ll admit, I feel a little bad going crazy with cookie recipes lately. I know I don’t do well on a bunch of sugar, and I doubt anyone else does either. I mainly started this blog to post healthier recipes and I wouldn’t consider these healthy even though they have no added butter or oil in it. I even have a couple more cookie recipes I’m debating posting in the next week and a half, but I’ll see. I really believe there should always be “treats” but also that they should be treats and just enjoyed once in a while. This really is the time of year for treats, so I may just post another cookie recipe before I get back to some more nutritious recipes, if that’s alright with you 😉
Chocolate Puddle Cookies
Yields 18 huge cookies
- 3 C mixed nuts, toasted and cooled(I used a mixture of pecans, walnuts and almonds. The original recipe calls for all walnuts)
- 4 C powdered sugar
- 1/2 C plus 3 tbsp unsweetened cocoa powder
- scant 1/2 tsp fine sea salt
- 4 large egg whites, room temperature
- 1 tbsp good quality vanilla extract
To toast your nuts, preheat your oven to 350 degrees. While your oven is heating, roughly chop your nuts and place on a rimmed baking sheet. Place in a hot oven for about 15 minutes or until fragrant. Be sure to toss the nuts a couple times to make sure that they’re toasted evenly.
For the cookies, preheat your oven to 320 degrees and place your racks in the top and bottom thirds of the oven. Line 3 sheets with parchment paper and set aside(or you can use one pan more than once). In a medium sized bowl add the egg whites and beat to break them up slightly. Sift in the powdered sugar and add the vanilla, salt and cocoa powder. Mix well with a large spoon. When fully combined, stir in the cooled nuts.
Measure out two tbsp of “dough” per cookie and place 6 cookies per sheet, no more! These will really expand. Place the baking sheets in the top and bottom thirds of the oven and bake for 12-15 minutes until they puff up and the top gets cracked. Be careful not to under-bake as they wont hold together and be careful not to over-bake as they get crunchy instead of crisp and fudgy how they should be. To cool, slide the parchment paper directly onto a cooling rack and then remove the cookies only once they’re completely cool. Store in an airtight container on the counter for up to a week or in the freezer for much longer.