Chocolate Walnut Puddle Cookies adapted from 101 Cookbooks
Chocolate Walnut Puddle Cookies adapted from 101 Cookbooks
AuthorJulie
Preheat oven to 350F.
Toast your walnuts or pecans, cool them and roughly chop them. In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.
Line a baking sheet with parchment and drop the batter in large mounds (about 2 Tbsp. each - I used a heaped soup spoon) spacing them well away from each other - no more than 6 cookies per sheet. Bake for 13-15 minutes - they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.
Ingredients
Directions
Preheat oven to 350F.
Toast your walnuts or pecans, cool them and roughly chop them. In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.
Line a baking sheet with parchment and drop the batter in large mounds (about 2 Tbsp. each - I used a heaped soup spoon) spacing them well away from each other - no more than 6 cookies per sheet. Bake for 13-15 minutes - they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.
