Chocolate Puddle Cookies

January 13, 2011

OH MY GOD

Crispy and crackly on the outside, gooey brownie-like on the inside.

When has chocolate and hazelnut every led me astray?

NEVER.

New favorite cookie of all time. HANDS DOWN.

CHOCOLATE PUDDLE COOKIES (lightly adapted from Heidi at 101 Cookbooks)

I adapted these only by subbing hazlenuts for walnuts and decreasing the total amount of nuts by just a bit. My life is nutty enough as it is (ba-dum-cha!) Actually I just don’t like nut overload.

Toast hazelnuts at 350 for 10-15 minutes until gently browned.

Ingredients

2.5 cups hazelnuts, toasted

4 cups confectioner’s (powdered) sugar

1/3 cup plus 3 tablespoons unsweetened cocoa powder

scant 1/2 teaspoon fine grain sea salt

4 large egg white, room temperature

1 tablespoon real vanilla extract

Recipe

Preheat oven to 320F degrees and position racks in the top and bottom third. Line three rimmed baking sheets with parchment paper.

Let your hazelnuts cool, then chop coarsely and set aside. Sift together the confectioner’s sugar, cocoa powder, and sea salt. Stir the hazelnuts into the cocoa mixture, then add egg whites and vanilla. Stir until thoroughly combined.

Spoon 1-2 tablespoons full of batter onto the baking sheets, spacing the cookies about 3-4 inches apart. They will expand a lot.

Rotate the pan about halfway through baking (6-8 mins). Bake until they get puffy and crack a little bit about 12 -15 minutes.

Let the cookies cool for one minute, then place them on a cooling rack. They’ll stay fresh in an airtight container for several days (like they even last that long in this household).

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