Cookies · Desserts

Chocolate Puddle Cookies

The love affair between the meringue and brownie…

No other words required.

But here comes the fine print! It’s important to use parchment paper; the cookies are a little tricky to remove but you’ll get the hang of it after a few. If you have the willpower not to consume the entire batch, these cookies can be frozen and saved for later chocolate attacks. No defrosting required!


  • 3 cups walnut halves, toasted & cooled
  • 4 cups confectioner’s (powdered) sugar + 2 tbs
  • 1/2 cup plus 3 tablespoons  unsweetened cocoa powder + 1 tbs
  • 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 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. 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. 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.

 Adapted from


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