Chocolate puddle cookies
155g walnut halves, toasted, then roughly crushed using a mortar and pestle, or chopped
225g powdered sugar
30g cocoa powder
2 egg whites
1/4 tsp salt
1 tbsp vanilla extract.
Preheat oven to 160 degrees C
Sift together powdered sugar, salt and cocoa powder in a medium bowl. Stir through walnuts. Stir through vanilla and egg whites - it’ll be stiff at first, but keep going until you get a glossy batter.
Drop batter in tablespoon mounds on the baking sheets. Space them really well apart - only do six per sheet.
Bake for 12-14 minutes, until the tops of the cookies are pale, glossy and cracked.