Chocolate Puddle Cookies Food

CHOCOLATE PUDDLE COOKIES GF

Steps:

• Preheat oven to 350.
• Toast walnuts, cool, roughly chop.
• In a large bowl, stir together sugar, cocoa, and salt.
• Stir in nuts.
• Stir in egg whites and vanilla until well combined.
• Place 2 Tbls each on parchment lined cookie sheet, spread well apart.
• Bake 13-15 minutes. They will spread, puff, crack, turn glossy, and then become matte in appearance.
• Slide parchment paper onto wire racks and let cool.

CHOCOLATE PUDDLE COOKIES

Steps:

• 1. Chop the cooled walnuts and set aside. In a large bowl, combine the powdered sugar, cocoa powder, and sea salt. Stir in the walnuts.
• 2. Add egg whites and vanilla. Stir until well combined.
• 3. Spoon the batter onto baking sheets covered with parchment paper, in mounds of about 2 Tbsp. each with PLENTY of room between cookies. They will expand a lot. There should be no more than 6 cookies on each baking sheet.
• 4. Place cookie sheets on oven racks in the top and bottom third of the oven, at 325 degrees. Bake until they puff up, about 12 - 15 minutes. The tops should be glossy and slightly cracked.

MUD PUDDLE COOKIES

Steps:

• In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
• In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
• Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
• Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
• Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
• After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
• To make the chocolate ganache:.
• Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
• Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.

GLUTEN FREE CHOCOLATE PUDDLE COOKIES

Steps:

• Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) cookie sheets with parchment paper. You could also bake in batches with fewer pans.
• Make sure your nuts are cooled a bit, then coarsely chop and set aside. Sift together the confectioners sugar, cocoa powder, and salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well blended.
• Use a cookies scoop for about 60 smaller uniform cookies (or spoon the batter onto the prepared cookie sheets in mounds of about 2 tablesoons each to create 18 larger cookies.) These cookies are like reverse Shrinky Dinks - they expand. For the smaller cookies, don't place more than 4 across the short side of your cookie sheet, and for the larger cookies, no more than 6 cookies per sheet. Also remember not to place 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. Bite size cookies will take 7-9 minutes and the large cookies 12-15 minutes depending on your oven. You may want to rotate the cookies top/bottom/front/back.
• Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple of days.
• Note: I noticed while making the cookies smaller, the batter dried out a bit while waiting for the batches to cook so the tops where not as glossy. Try covering the batter with a damp cloth between batches. It didn't change texture of flavor, just a bit of the appearance.