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.

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