April 4, 2010

Chocolate Puddle Cookies

I had to try them just because they were chocolate.  Oh, and because they were flourless and so I was intrigued by what their texture might be.  They were very rich and chocolately, and the pecans were amazing.  They were also a little gooey and tricky to remove from the parchment paper, but now that I'm typing up this post, I see I put in too little cocoa powder.  I'm sure more dry ingredient would have helped them out.  I had them crumbled over homemade vanilla gelato - very tasty.

Chocolate Puddle Cookies
from Heidi Swanson, 101cookbooks.com

3 cups walnut halves, toasted & cooled
4 cups confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
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 / 160C degrees 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. These cookies are like reverse Shrinky Dinks - they really expand. 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. Have faith, they look sad at first, then really blossom. 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.

Makes 18 large cookies.

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