Kristin Klingman onto Food
Clipped Aug 1
I made these cookies a while back, and almost forgot about them. I don't know how I could have since they are seriously addictive. Yes, they are that good. Try them.
I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Chocolate Puddle Cookie Recipe Without getting too serious, I've been having an internal debate about whether or not I should post this recipe. When I post sweets or treats, I like them to have some sort of whole grain twist, or feature a natural sweetener. I mean, that's usually how I cook and bake. But I have a big-time crush on this cookie, and I figured I'd post the recipe in all it's powdered sugar, chocolaty glory in case some of you want to make a batch for your Valentine's Day sweeties. In short, there are just six ingredients between you a batch of these, no mixer necessary - just a big bowl and wooden spoon. As far as the origins of this recipe? I came across a recipe shortly after my return from Portland that sounded very close to the cookie I tasted there, but the recipe didn't actually work for me. The good news is that while it didn't actually work, it did provide a good starting point. I adjusted a few ingredients and my technique, and now I've been able to make them reliably. That being said, please read the head notes before making these, they have a few quirks that aren't like other cookies - and I've outlined the exact ingredients I've tested and had success with. Chocolate Puddle Cookies I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. I prefer to use non-alkalized cocoa powder (Scharrfen Berger or Dagoba) but also tested with Droste, which is a Dutch-process cocoa powder. All with success. On the nut front, be mindful of how you toast your walnuts - it's the single factor that impacts the personality of these cookies most. Using deeply toasted walnuts makes for a much more intense, nutty cookie. Lightly toasted walnuts can sometimes be mistaken for chocolate chips, and make for a much more mild cookie. Both good! Also, cooking time - you don't want to over or under bake here - over bake, and your cookies will cool too a crisp, under bake, and they are too floppy and crumbly. Also, underbaking makes it more difficult to remove the cookies from the parchment paper after baking - you get the swing of it after a batch or two. Use large eggs, I suspect if you use extra-large, the batter will run, and you'll have to compensate with more powdered sugar. 3 cups / 11 oz / 310 g walnut halves, toasted