Chocolate Almond Puddle Cookies

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Chocolate Almond Puddle Cookies



    1. Preheat oven to 325°F.  Prepare a baking sheet with parchment paper, set aside.
    2. In a medium bowl, combine the confectioner’s sugar and cocoa powder with a whisk until well combined.  Add in egg whites and vanilla and stir until uniform.
    3. Add in the almonds and chocolate chips.
    4. Place mounds of dough onto the cookie sheet, leaving ample room between each mound, as cookies “puddle”.  Six per pan is ideal.  Bake for 12-14 minutes, or until cookies have puffed and cracked, with glossy tops.
    5. Remove from oven, and allow to cool on pan. Store in air tight container for up to 2 days.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

    Rate & Review
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    Jan 01, 2019

    OMG, it shouldn't be called soft! It's chewy chocolatey perfection!!!

    Kim O
    Oct 28, 2013

    These cookies are super gooey. Kind of like a cross between a brownie and a cookie, but less dense. WARNING: They get huge! Drop them by the teaspoon-full or they will take over the entire pan.

    Oops.. there is no Spanish translation to this recipe