In the midst of all the hustle and bustles of our busy lives, or even among butterflies, unicorns and fairies (I’ve just watched Snow White), what’s better than chocolate + nuts + sugar (not just any plain old sugar, but powdered sugar) + egg whites altogether to create a hot mess?
Chocolate Puddled Cookies, that’s it.
We baked these for Valentines Day as what’s Valentines Day without any chocolate? The cookies had a slight crunch on the outside and when you sink your teeth in, you are immediately greeted with a chewy, gooey chocolatey puddle of goodness – which of course, results in addiction. But of course, just in case you get too high with that puddle of chocolate, there are nuts to give a contrast in texture. Genius isn’t it? Our friends said they tasted like Ferrero Rocher! 🙂
Plus, it’s gluten AND dairy free!
Chocolate Puddled Cookies
Adapted from 101 Cookbooks
The original recipe called for walnuts, but we used a mixture of hazelnuts and almonds and it resulted in something comparable to Ferrero Rocher! One of our friends even asked if we used real Ferrero Rocher in it hahahahhaa. But in actual fact, we guess you could use any nuts that is available to you. Also, we didn’t use as much powdered sugar as we didn’t one to cause anyone’s sugar level to rise up so drastically, considering the fact that these cookies are indeed so addictive.
Yield: ~ 70 smaller cookies (they didn’t turn out THAT small as you can see from the pictures) as we think they’re so much cuter that way. But if you like larger cookies, like Heidi, it’s 18 cookies
310g almonds + hazelnuts, toasted, cooled
400g powdered sugar
60g unsweetened cocoa poder
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 nuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner’s sugar, cocoa powder, and sea salt. Stir in the nuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 1 teaspoon (or if you like larger cookies, it’s 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 11min (top rack), 13-15min (bottom rack). 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.