Chocolate Walnut Cookies (Gluten Free)

Preheat the oven to 350 F. Place the racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Set aside

Spread the walnuts in a single layer on one of the baking sheets. Toast the walnuts in the oven until lightly browned and fragrant, about 12-14 minutes. Then remove the pan from the oven and allow them to cool a bit. Once cool enough to touch, chop the walnuts to a fine texture and set aside.

In a large mixing bowl, whisk together the dry ingredients: sugar, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the room temperature egg whites and a tablespoon of vanilla extract. Using a spatula fold the ingredients together until combined. Do not over-beat. Spoon the batter onto the prepared baking sheets (6 per sheet) in 12 equal and evenly spaced mounds.

Bake the cookies for a total of about 16 minutes. After the first 8 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 minutes or until the tops are lightly cracked and they feel firm to the touch. When done remove the trays from the oven and set them onto your work surface next to your cooling racks.

Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. Cool completely and store remaining cookies in an airtight container.

(Recipe adapted from New York pastry chef Francois Payard.)