Chewy chocolate-walnut cookies
PersonalPoints™ per serving
What’s not to love about these chocolate cookies? They have all the delicious qualities that make them hard to resist—they’re crispy, chewy, fudgy and nutty. And as an added bonus, they’re gluten-free and can be mixed up in just one bowl! They get their texture from egg whites and their flavor from Dutch-process cocoa powder which is different than natural cocoa powder. Dutch-process cocoa powder has been treated with an alkali, which mellows its flavor and gives baked goods a very deep color. However, if you prefer a richer chocolate flavor you can use the natural variety instead and chopped peanuts make a good substitute for the walnuts.
Powdered sugar (confectioner's)
Unsweetened cocoa powder
¾ cup(s), Dutch-process variety
3 large, at room temperature
- 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.