Holiday baking: Chocolate Puddle Cookies

December 20, 2010

I discovered this recipe thanks to Tastespotting a few months ago. I think what moved me to make it was that I love chocolate cookies but have never found THE recipe that calls to me. As soon as I made this recipe, I knew it was going to be my favorite, the one I turned to when I wanted a chocolate cookie.

I’ve made these cookies a few times now, and though there’s a few steps to the process (they’re not dump and bake) I find them actually pretty simple to make. But the most amazing thing about these cookies (besides their chocolatey goodness) is that they taste amazing even a few days post-baking. In fact, my husband said he thought they were better. I find most cookies are best within a day or two of baking, but these were still fantastic 3-4 days later.

I’m afraid I can’t link to where I got my recipe, as I’ve since just added it to my recipe archive, but I do know there are several variations of these on the web.

Chocolate puddle cookies

1 tablespoon canola oil
1 teaspoon unsalted butter
2 cups semisweet chocolate chips (I use half semisweet, half bittersweet for a darker flavor)

3/4 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350A?F.

1. In a saucepan, melt the oil, butter, and 1 cup of the chocolate chips together until consistency is smooth. Let cool until not hot but warm to touch.

2. In a medium bowl, whisk eggs, brown sugar, and vanilla until combined. Gently fold in chocolate mixture.

3. In another medium bowl, mix together dry ingredients. Pour chocolate/egg mixture into dry ingredients, then fold in remaining chocolate chips.

4. Freeze the batter in a shallow pan for 10 minutes, until it sets. (I used a cake pan)

5. Scoop rounded tablespoons (I used a cookie scoop) of batter onto parchment-lined (or greased) cookie sheets. I think parchment paper really works best, but YMMV.

6. Bake 10-12 minutes, until the tops look shiny and crackly. –I think the key here is not the time but the way they look, which is why I made sure to include a picture. Don’t keep them in the oven because they still look or feel wobbly–take them out when the top is shiny and crackly. These cookies aren’t meant to be dry!

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