Chewy chocolate walnut cookies
These crisp and chewy, brownie-like cookies are divine. For the richest, chocolaty flavour and colour be sure to choose Dutch processed cocoa powder.
35 g, Dutch processed
Vanilla bean extract, alcohol free
45 g, chopped
- Preheat oven to 160°C. Line 2 baking trays with baking paper.
- Sift icing sugar, cocoa and a pinch of salt into a medium bowl. Add egg whites and beat on low speed with electric beaters until combined. Increase speed to high and beat for 1-2 minutes, until pale and thickened.
- Stir in vanilla and three-quarters of the walnuts.
- Drop heaped teaspoons of the mixture onto prepared trays to make 16 cookies, spacing them well apart. Sprinkle with remaining walnuts. Bake for 12 minutes or until shiny, cracked and just firm to the touch. Cool completely on the trays.
TO STORE: Keep cookies in a reusable container with baking paper between each layer for up to 1 week.