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Chocolate Walnut Puddle Cookies adapted from 101 Cookbooks

Yields1 Serving

 3 cups walnuts, pecans or hazelnuts
 4 cups icing sugar
 2/3 cup cocoa
 1/2 tsp. fine sea salt
 4 large egg whites
 1 Tbsp. good vanilla extract

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.