Chewy Chocolate-Walnut Cookies

Total Time
27 min
15 min
12 min
There are two kinds of unsweetened cocoa powder: natural and Dutch process. Natural cocoa has full, rich chocolate flavor and is the type used most often in baking.


powdered sugar

2 cup(s)

unsweetened cocoa powder

¾ cup(s), Dutch-process variety

table salt


egg white(s)

3 large, at room temperature

vanilla extract

2 tsp

chopped walnuts

1 cup(s)


  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Sift together the confectioners’ sugar, cocoa, and salt into a medium bowl. With an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the speed to high. Beat about 1 minute. Beat in the vanilla, then stir in the walnuts.
  3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 inches apart, making a total of 24 cookies. Bake until shiny, cracked, and firm to the touch, 12 – 15 minutes. Let cool completely on the baking sheets on racks. Yields 1 cookie per serving.


Dutch-process cocoa has been treated with an alkali, which mellows its flavor and gives baked goods a very deep color.

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