These cookies are phenomenal. Seriously beyond anything that I’ve had in a while. I’m so excited to share them! They are flourless which is great for anyone who is gluten free (or for next years Passover.) They are so rich and dreamy I had to double check again and again when I realized that there wasn’t any butter or oil in the recipe. This recipe has just a few ingredients, takes one bowl and a spoon for mixing and just like that you can have a cookie-fest. Rob really really liked these – the kids too. They said chewy gooey goodness! Big hit. Zach loved them so much that even Jodi had to give them a try…she said they were “Outta this world, and way more than a cookie.” Ali too thought pure goodness. The walnuts give the cookies stability and bite – but I decreased the amount and added Guittard semi sweet chocolate chips to my batch which my family loved. If you’re not a nut lover – try the chips and replace the nuts with a dried fruit like cherries…or even coconut. Enjoy!
No…you do not have to beat the egg whites 🙂 many of you are asking…but nope!
Also – these cookies stick. Let cool for a bit, but easier to remove from parchment when still warm.
And btw I put this in the “healthier” category – because it is low in cholesterol – but you should know it has a lot, a lot of sugar!
flourless crazy delicious chocolate cookies (adapted from recipe in tastespotting.com which was adapted from Payard, via New York Magazine)
2 cups toasted walnut pieces
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons cocoa powder (I used Dutch Processed)
1/2 teaspoon salt
3/4 cup chocolate chips (high quality if possible or chocolate chunks cut up)
4 egg whites – room temp
1 tablespoon vanilla extract
Preheat the oven to 350 degrees and toast the walnuts until fragrant – 7 to 10 minutes. Let cool.
Lower oven to 320 degrees and line sheet pan with parchment or a silpat.
In a medium bowl, mix together the confectioners’ sugar, cocoa powder and salt.
Add the nuts and chips to the dry ingredients and stir.
Mix together the egg whites and vanilla. Add this wet mixture to the dry and mix until just incorporated.
Let the batter sit for 5 minutes. Stir once more to redistribute nuts and chips.
Drop by heaping tablespoons 2 inches apart on sheet pan (they will spread) and bake (rotating the pans halfway through) from about 13-16 minutes. The cookies should look shiny and glossy a little cracked.
Let the cookies cool for a few minutes then transfer to a wire rack to cool. Repeat with the rest of the batter. And really…enjoy these!!
