Flourless Chocolate Walnut Cookies
Recipe type: Cookies
Yield: About 35 cookies
  • 3 cups (12 ounces) powdered sugar
  • 1/2 cup plus 3 tablespoons (2 1/8 ounces) unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups (10 ounces) walnut halves, toasted and finely chopped
  • 4 large egg whites
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350°F. Line two half-sheet pans with silpats.
  2. Whisk together the powdered sugar, cocoa powder, and salt. Using a silicone spatula, mix in the walnuts, and then add the egg whites and vanilla, mixing until just combined (overmixing will stiffen the batter).
  3. Using a tablespoon measure, drop the batter on the prepped sheet pans, 15 cookies per sheet pan. Bake until the tops have just turned glossy and are beginning to crack, 6-7 minutes, rotating the sheet pans after 3 minutes. The cookies will appear undercooked at first, but will set up as they cool. Let the cookies set up on the pans for 5 minutes before transferring to a cooling rack.
  4. Repeat with the remaining batter.
While silpats and parchment paper are interchangeable in some recipes, I don't recommend using parchment here, as the silpat helps insulate the cookies from the pan's heat; when made with parchment, the cookies are less chewy and brownie-like. The cookies are very delicate when freshly baked, so use your thinnest, most-flexible spatula to transfer from sheet pan to cooling rack; I'm partial to this whisper-thin cookie spatula from OXO. Store cookies in an airtight container for up to 1 week, or freeze for up to 3 months.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/03/25/flourless-chocolate-walnut-cookies/