I’ve been put in front of an impossible choice: posting Chocolate Puddle Cookies or the delicious bacon and roast potatoes salad… Bacon and roast potatoes vs. chocolate cookies! Impossible choice!
Nevertheless, I have decided to remain in the nice holidays atmosphere created by the pleasant chaos of the new Christmas decorations bought these days, spread (in a beautiful mess, of course!) all over my little home, awaiting to find each one’s place. So, I will tell you about these sweet and chocolaty cookies!
Everything happened in a Saturday evening (yesterday) when I was planning to prepare some pancakes with cinnamon, orange peel and other winter flavors. But in my seeking for inspiration process, my eyes stuck on a photo of some delicious looking cookies with a fragile and attractive glossy texture. 5 minutes later, all the ingredients, few in number, were laid out on my kitchen table, and the oven was ready to be filled with intense chocolate flavors.
In a large bowl, blend sifted cocoa powder, sugar and salt. Tip in the egg whites. Using an electric mixer whisk everything together until just moistened without over beating as it will stiffen. Now stir in walnuts, chocolate chips and candied orange peel.
Lower oven temperature to 3250F/1600F . Line a large rimmed baking sheet with parchment paper.
Spoon tablespoonful of batter on to baking sheet in evenly spaced mounds leaving heaps of space in between because these cookies expand. Bake for 10-15 minutes until cookies are puffed up with glossy, lightly cracked tops. Cookies will seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Remove from oven and allow to cool on baking sheet for at least 5 minutes. Once cool, peel cookies off the parchment carefully.