Very little ingredients, quick and easy to make, still delicious.
These cookies have a really chewy and fudgy texture so if you like that kind these are perfect for you. Flavor is really chocolaty with a hint of walnuts which also give them the bite and crunch. This recipe only makes about 10 big cookies because I got walnuts from home and I don’t want to use them all for just one recipe. And walnuts can be pretty expensive. So if you have an abundance of walnuts go ahead and double this recipe, you won’t be sorry.
(makes 10 big cookies)
130 g toasted and roughly chopped walnuts
180 g powdered sugar
50 g cocoa powder
2 egg whites
1 tsp vanilla extract
pinch of salt
If you are confused on how to make toasted walnuts just preheat the oven to 180°C. Place walnuts on a baking sheet in a single layer and toast them for about 5-10 min until they are golden brown, they will also smell different but be careful not to burn them. Stir or shake the pan during toasting so the browning is even.
You can also do this on a stove top. In a hot pan, toast walnuts for 1-2 min or until they are golden brown.
After you toasted the nuts you can chop them.
Preheat oven to 180°C. Put toasted, roughly chopped walnuts, powdered sugar, cocoa powder and salt in a bowl. Give them a little whisk so all the ingredients are combined and then start adding the egg whites and vanilla. Mix all the ingredients with a mixer on medium speed until the mixture starts to get thicker, about 3 minutes. Don’t over-mix it or the egg whites will thicken too much.
Line a baking sheet with parchment paper and scoop about 10 cookies that are 8 cm in diameter, at least 3 cm apart so that they don’t stick together when they spread. Don’t worry if they look very flat, they will puff up. When you put them in the oven, lower the oven temperature to 160°C. Bake them for about 15 min or until small, thin cracks appear on the surface of the cookies. I know I say this every time but it is so important not to over-bake or your cookies will be unpleasantly chewy. When they are baked pull the parchment paper off the baking sheet and let them cool.
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Recipe adapted from: François Payard