For someone who claims to be challenged when it comes to baking, I made my fair share of cookies this holiday season. I had my eye on this 101 Cookbooks recipe, but pressed for time, I fell back on the sparkling ginger chip cookies that have turned into my reliable holiday standby. Once the holiday dust settled, I swapped it for powdered sugar… literally, you need quite a bit of it for these chocolate puddle cookies!

Amy convinced me this recipe wasn’t as hard as I thought.  And I love any cookie that doesn’t require pulling out the stand mixer! She noted the only tricky bit is toasting the walnuts properly. I couldn’t agree more. Proper toasting is worth your undivided attention because the walnuts are the star of the show. I toasted mine on a sheet pan at 350 degrees F.  To quote Amy, just “watch the oven like a hawk” to be sure you don’t burn the walnuts! You’ll be rewarded with a wonderful toasted flavor in every chewy-chocolatey bite of this cookie/wannabe brownie.

You can find the full recipe on 101 Cookbooks >>