Post image for 101 Cookbooks’ Chocolate Puddle Cookies

101 Cookbooks’ Chocolate Puddle Cookies

August 16, 2011

Heidi Swanson’s blog, 101 Cookbooks, is one of my favorite food blogs. Her photographs are beautiful, her food is homey and approachable, and her recipes are dependable (I’m never disappointed)! I also appreciate her focus on natural, whole foods and ingredients and strive to have a natural kitchen like hers (although, I’m nowhere close).

That being said, these chocolate puddle cookies aren’t the kind of cookie you usually see on her site—she wasn’t even sure about posting it since it didn’t have a natural twist (no whole grains or natural sweeteners here). However, let me say that I am glad that she did post this recipe because it has become a new favorite of mine. These cookies take care of any chocolate cravings and they have the most amazing texture—light and fudgy at the same time. I dare you to make these and I promise you won’t be disappointed!

Chocolate Puddle Cookies
Adapted from 101 Cookbooks

The first time I made these cookies, I halved the recipe because I didn’t have enough walnuts to make a full batch and you will find the halved version of the recipe below. For my husband and I, this half batch is more than enough to satisfy our sweet tooths for a few days. But if you want to make these for a crowd, you can double this recipe or you can avoid the math and refer to the original recipe in the link above. Also, check out her original recipe for its origins or if you want some more tips on making them.

1 1/2 cups walnuts, toasted and coarsely chopped
2 cups confectioners sugar
1/4 cup plus 1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon fine grain sea salt
2 large egg whites, room temperature
1 1/2 teaspoons vanilla

Preheat oven to 320 degrees and line baking sheets with parchment paper. In a large bowl, sift together the confectioners’ sugar, cocoa powder, and sea salt. Add the walnuts, egg whites, and vanilla and stir to combine.

Spoon cookies onto prepared baking sheet, about 2 tablespoons of batter for each cookie. Fit no more than 6 cookies per sheet, as the cookies will spread out.

Bake for 12-15 minutes until the cookies have puffed up. They will get glossy and then get crackly when they are ready. Slide cookies with the parchment paper on cooling racks and let cool completely.

Makes 15 4-inch cookies.

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{ 1 comment… read it below or add one }

Juliet January 28, 2012 at 7:12 pm

The picture alone is driving me to try this recipe. All of us in my family love to eat cookies (except my youngest). Thanks for posting and to 101Cookbooks. You can also try searching for more recipes at or


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