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Chocolate Puddle Cookies
An almost caramel like crunchy exterior with a fudgy cookie interior that wraps all the chocolate that is now melted into little puddles, which makes for a perfect texture with every bite of these cookies.
This recipe is not a Chocolate chip cookie, let me make it clear for the get go. This recipe is not going to satisfy those chocolate chip cookies that you buy at the store which have a measly amount of chocolate chips dotted through a whole lot of cookie that has been baked to a crisp texture. Nope. These cookies are like none other cookie you’ve eaten.
The recipe starts with a chocolate bar that is diced into cubes, which melts during the baking process forming the dreamiest chocolate puddles throughout the cookie. This cookie is fit for those pure chocolate lovers. The dough is delicious as it has a mixture of brown and white sugar ensuring a caramel flavor, a crunchy outside and the fudgy center.
I was in search of a Chocolate puddle cookie recipe and after trying many versions that were good; I wanted something better than that. I wanted it to be beyond good, the cookie had to be extraordinary and satisfy my cravings. I tested this recipe close to 10 times before finalizing it as I constantly made tweaks to achieve the texture and overall satisfaction.
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.
These cookies are great to have warm however you do need to let them cool down a little before transferring to a wire rack as they will be soft. Dip them in milk or coffee and its delicious. One of my favorite treats is to turn these cookies into Ice cream sandwiches or crumble into vanilla ice cream for a sundae. They store well in an airtight container for 3 days at room temperature and the dough lasts in the freezer for upto 2 months. Happy Baking!
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Chocolate Puddle Cookies
- Planetary mixer, paddle attachment
- Rubber spatula
- Metal slotted spatula
- Cookie sheet tray
- Baking paper
- Ice cream scoop
- 70 gm Butter soft
- 30 gm Shortening
- 100 gm White sugar
- 120 gm Brown sugar
- 1 tsp Vanilla
- 1 no Egg (50gm)
- 170 gm Flour
- 10 gm Corn flour
- ¾ tsp Baking soda
- 1 tsp Salt
- 7 ounces Dark Chocolate (large dices)
- In a planetary mixer with a paddle attachment beat the butter and shortening until pale and combined.
- Add the white and brown sugar with the vanilla and beat until creamy and lighter in texture and color.
- Add the egg and beat again until well incorporated and the mixture looks airy.
- Sift the flour, corn flour, baking soda and salt over the bowl and cream the mixture on low speed until combined. Always scraping down the sides.
- Using an Ice cream scoop portion the dough out onto a baking tray and set in the fridge for 1 hour minimum.
- In a preheated oven at 170°C place 6 chilled cookie dough balls onto a lined 14x8 inch cookie tray with baking paper. They will spread while baking hence be mindful of the spacing.
- Bake for 12-15 mins until the top is dry to touch and slightly risen. Remove and leave to cool on the cookie tray for a couple of minutes before transfer them to a wire rack to cool for 20 mins at least.
- Store in an airtight container/jar at room temperature once completely cooled.
If you have granulated brown sugar blend it until it reaches a fine powder like texture to make soft brown sugar.
In a planetary mixer you can mix 1 cup castor sugar with 1 tbsp Molasses or Treacle to create your own brown sugar at home.
> Use a slotted metal spatula/fish slice/scraper to lift the cookies off the baking tray while transferring them to the wire rack.