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Toasted walnuts lend a wonderful crunch to these light and chewy dark chocolate cookies.
A sprinkle of flaky sea salt over the top adds an extra level of flavor.
A sprinkle of flaky sea salt over the top adds an extra level of flavor.
Flourless Chocolate Walnut Cookies
Yield: 24 cookies
Active Time:
Active Time:
2 3/4 cups walnut halves, chopped
3 cups powdered sugar
1/2 cup plus 3 tablespoons cacao powder
3/4 teaspoon large-flake sea salt
4 large egg whites
1 tablespoon vanilla extract
3 cups powdered sugar
1/2 cup plus 3 tablespoons cacao powder
3/4 teaspoon large-flake sea salt
4 large egg whites
1 tablespoon vanilla extract
Preheat oven to 350 and line two baking sheets with parchment paper.
Spread chopped walnuts on another baking sheet and toast in the oven, about 8 minutes, until they are golden and fragrant. Let cool slightly.
Turn oven down to 325 degrees.
In a large bowl, whisk together powdered sugar with the cocoa powder and salt, then whisk in chopped walnuts. Whisk in egg whites and vanilla extract and beat just until the batter is moistened. Beating too much will make the cookies stiff.
Spoon batter in mounds onto the prepared baking sheets and bake for 14 minutes, until the tops are glossy and lightly cracked. Rotate pans halfway through to ensure even baking.
Slide cookies and parchment paper onto two wire racks. Sprinkle cookies with additional large-flake sea salt if desired. Let cookies cool completely before serving.
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