It's that time of the year again - holiday baking, more specifically, the 12 Weeks of Christmas Cookies baking linky! So, after much time googling and searching for new cookie recipes, and I finally decided to post a wonderfully simple and delicious chocolate cookie. This cookie goes by many names - puddle cookie, flourless chocolate cookie, chocolate meringue cookie - I've chosen to go with chocolate pecan chewie, because, well, I made them, and I'm taking creative license, not to mention, they are chockful of pecans and are quite chewy.
If you google "puddle cookie" you will see a very flat cookie. Now, look at my cookies - are they flat? No, they are not. Why, you wonder? Well, I wondered, too, because in every recipe I found, the baking directions were the same - don't crowd these cookies, they spread. Now, to be honest, I wondered how the stiff dough that I portioned out very carefully was going to spread to a large flat cookie, but stranger things have happened, and I had seen many flat cookies, so what did I know? Well, after removing pan after pan of puffy cookies, delicious and chewy, mind you, but puffy, I had to find out. Why didn't my cookies spread?!?!
After much research, I finally found the reason why. The absence of the following sentence - While whisking, add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). See that underlined bit? I definitely overbeat my batter; in fact, I may have walked away from the mixer for a minute or two. I'm fairly certain this is why my cookies didn't spread, although I'll have to make another batch to be sure. Which, come to think of it, is not a bad idea at all.
Chocolate Pecan Chewies
1 lb powdered sugar
3/4 cup cocoa powder
3 cups pecans, toasted and coarsely chopped (walnuts are fine, too)
1/2 teaspoon salt
4 large egg whites
1 tablespoon vanilla
Preheat oven to 350 degrees, and toast pecans for 10-15 minutes; remove, allow to cool, and coarsely chop.
Lower temp to 320 degrees.
Line cookie sheets with parchment.
In a large bowl, mix together the powdered sugar, cocoa powder, pecans, and salt; set aside.
In a small bowl, beat egg whites and vanilla together, then pour into powdered sugar mixture, mixing
just until the batter is moistened (do not overbeat or it will stiffen and your cookies will not spread).
Portion batter onto prepared baking sheets, being careful not to overcrowd.
I used a small cookie scoop, but you can certainly make them bigger.
Bake ntil the tops are glossy and lightly cracked, about 14-16 minutes.
Let cookies cool completely before removing from parchment paper.
Store in an airtight container.
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Great! I love these cookies! I have spare egg whites in the freezer that I have been wanting to use up! Thanks for the recipe! How can I join 12 weeks of Christmas Cookies?
ReplyDeleteThese look amazing! SO glad to be doing this with you again this year and am looking forward to what you bake up over these next 12 weeks!
ReplyDeleteLoving all the nut inspired Christmas cookies this first week! These chocolate chewies sound delicious!
ReplyDeleteHi Marcellina,
ReplyDeleteThanks so much! They are so yummy. Email Brenda at mealmagic@gmail.com to join us, I'm sure she'd love another baker! Louanne xo
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Thank you! So glad to participate again!
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Thank you! I'm a huge nut fan!
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I'm adding this to my recipe box - they look sinful! I can't wait to make them. :)
ReplyDeleteThanks, Dorothy! Hope you like them :)
ReplyDeleteLouanne, its great to be baking with you again this year. Even if they didn't spread while baking, I think they look fantastic. I think I'll use the same method to get them to not spread when I make them! :)
ReplyDeleteHow fun! These look delicious.
ReplyDeleteIt is amazing how just a minute or two of extra "beating" can make a difference!! No matter though, they look Delicious!!
ReplyDeleteThanks, Traci! Will definitely make them again, they were really yummy!
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Thanks so much, Trisha! It's great to be baking with you, too :)
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oh my word to see that cookie up close & then to realize Ihaveall the ingredients at hand can't be good! LOL
ReplyDeleteLOL! you are so right they are too easy to make and so sinfully good to eat!
ReplyDeleteThank you!
ReplyDeleteWhen it comes to cookies, I'm so much more of a chewy than a crispy person. Love these!
ReplyDeleteThese look delicious!
ReplyDeleteThanks Tracy!
ReplyDeleteThanks, Joanne. My bubblebutt attests to the fact that I love all textures ;)
ReplyDeleteRegardless of the fact that your cookies were puffy instead of flat, they look really yummy. I like the fact that there are few ingredients. Makes it quick and easy.
ReplyDeleteI prefer your puffy version! It gives you something to sink your teeth into. Seeing these Christmas cookies makes me tremendously happy!
ReplyDeleteThanks, Jamie! The short ingredient list was very appealing ;)
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Thanks Reeni! I look forward Christmas baking all year long-makes me happy, too.
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Thanks, Laurie!
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These look great Louanne! I see you were hoping for more spread, but I like how thick and chewy they look!
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