Flourless Chocolate Puddle Cookies

Chocolate Puddle Cookies

Yields 18 huge cookies

Slightly adapted from 101 Cookbooks Puddle 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.