video password: choc [case sensitive]
prepare ahead?
While they will keep in an airtight container for a week or so, I think these cookies are best on the day they are made.
variations for fun
vegan – try replacing the egg white with your favourite egg white replacer product. I’m sorry i haven’t tried any to give you more help.
double choc – stir in a handful of chocolate chunks or chips.
espresso – add in a teaspoon or so of instant coffee granules.
blond puddle cookies – skip the cocoa powder and add in a teaspoon of vanilla extract.
chunky – stir in about half a cup of roughly chopped pecans or walnuts with the other ingredients.
caramel cookies – I haven’t tried this but would love to see how they would taste with no cocoa powder and using brown sugar instead of icicng sugar. A few drops of vanilla would be lovely too.
nut free – replace the ground pecans with 2 tablespoons of plain (all-purpose) flour.
troubleshooting guide
too dry – If you over bake these cookies they become quite dry and brittle like meringues. I like to leave them so they’re still a little chewy in the middle.
cracking – They’re supposed to be rustic and cracked, but if there is too much cracking it’s because the oven was too hot to begin with.
too large – these cookies do spread quite a bit. Next time try smaller spoonfuls of mixture. You may need to bake in two batches.
sticking to the tray – These cookies can be quite sticky. Baking on a silicone or silpat sheet will help. But I’ve found my best quality baking paper does the trick.
serving suggestions
Great on their own.
leftover potential
Will keep in an air tight container for up to a week. But they’re best on the day they were made when you get the chewy centre and crisp edges.
related links
na
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pecan puddle cookie recipe
makes 9 giant cookies
60g (2oz) pecans + extra to decorate
225g (8oz) icing (powdered) sugar
25g (1oz) cocoa powder
2 egg whites
1. Preheat oven to 160C (320F). Line a large tray with baking or parchment paper.
2. Whizz pecans in a food processor until finely ground. Combine ground pecans, sugar, cocoa powder and egg whites in a bowl.
3. Spoon into 1 tablespoon piles on the baking tray. Allow room for them to spread.
4. Top each with pecan halves.
5. Bake for 12-15 minutes or until puffy and starting to crack. Cool on the tray.
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