Chocolate Puddle Cookies

What makes these cookies even better is that the dough can be made in advance and baked at a later time. Hence I like to make a large batch, portion the dough out with an ice cream scoop and freeze them until needed. I have to be honest and mention that this recipe doesn’t have a lot of substitutes that work but consists of mostly pantry essential ingredients that are easily available

For most chocolate-based recipes, the quality of the chocolate guarantees the outcome of the product. Hence I like using 60% – 90% cocoa chocolate bars. However I like the flavor of dark chocolate, hence you can use a mixture based on your palate.

A few Substitutes:

Flour & Corn flour – You can use Spelt flour, Cake flour, half Rye flour and half All purpose flour, Self raising flour, Bread flour and Whole meal flour in place of the flour. You can use cornstarch, tapioca powder or rice flour in place of corn flour.

Baking soda – This cannot be substituted hence if you don’t have it leave it out.

Shortening – You can use any vegan butter or margarine here.

Sugar – The brown sugar is essential to get that caramel flavor and fudge interior. You can use dark brown, light brown or even Muscavado sugar. *Check PRO TIP

Egg – You need a medium egg, approximately 50gm without shell. You could use 2 egg yolks as well. Egg replacer powder works well in this recipe.

Chocolate – I like using 60% – 70% Dark chocolate, Lindt preferably however if you prefer milk chocolate I would recommend mixing dark with it as milk tends to be over sweet. You need a chocolate bar that is chopped as this enables the puddles.

Gluten Free – These cookies work well with the combination of almond flour + corn flour or almond flour + tapioca flour.

Vegan – You can use any vegan butter here in place of the butter and the shortening in this case would be essential. Replace the egg with egg replacer or Flax seed eggs.

Planetary mixer – This recipe works best with the stand mixer, however it does work well with the electric hand beater as well. Further more if you were to make this with a wooden spoon and bowl you most certainly could but you would need to beat the ingredients longer and chill the dough for double the time before baking.