Delicious, fudgy, nutty cookies that are crisp on the outside and chewy on the inside!
One of the local coffee shops makes and sells a similar cookie for $1.85 each. Now, I can make my own! The hard part is limiting myself to ONE.
Preheat the oven to 350 degrees. Toast walnut halves on a large, rimmed baking sheet for about 7 minutes, until golden and you can smell them roasting. Let them cool a bit, then coarsely chop them.
Line two large baking sheets with parchment paper. Lower the oven temperature to 320 degrees.
In a stand mixer (or by hand), whisk on low speed the powdered sugar, cocoa powder and salt, and then add the walnuts. While still mixing, add the egg whites and vanilla and beat just until everything is combined. The dough should resemble a thick brownie batter.
Spoon the dough onto the baking sheets and flatten slightly.
Bake for about 15 minutes. Slide the parchment paper with the cookies to cooling racks and allow to cool completely. Store in an airtight container for up to 3 days ( if they haven’t been eaten already!).
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Gave it a try and they work with Splenda for those doing sugarfree, low carb or gluten free! Cooked for 13 minutes and I might try doing a little less next time to make a bit more chewy, but they were great as they were. Thanks so much for sharing this. Came right off parchment paper with no trouble at all too.
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megseggs on 1.16.2010
These are tasty! I really wish I would have sprayed the baking pan, they got a bit torn up trying to move them to the cooling rack. Good recipe though, very fudgy!