Chewy Chocolate-Walnut Cookies
- Total Time
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 sugar2 ⅓ cup(s)
unsweetened cocoa powder¾ cup(s), Dutch-process variety
table salt⅛ tsp
egg white(s)3 large, at room temperature
vanilla extract2 tsp
chopped walnuts1 cup(s)
- 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.
- 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.
- 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.