Chewy chocolate-walnut cookies
5
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 24 • Difficulté: Facile
Soft, fudgy, and nutty, these chocolate cookies practically qualify as brownies. We like to use Dutch-process cocoa powder when whipping up a batch. That just means the cocoa has been treated to remove acidity, resulting in a smoother-tasting ingredient that’s deeper and richer in colour than untreated cocoa powder. Also good to note: These treats are totally gluten-free.
Ingrédients
Powdered sugar (confectioner's)
2⅓ cup(s)
Unsweetened cocoa powder
¾ cup(s), Dutch-process variety
Table salt
⅛ tsp(s)
Egg whites
3 serving(s), at room temperature
Vanilla extract
2 tsp(s)
Chopped walnuts
1 cup(s)
Instructions
1
Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
2
Into a medium bowl, sift the sugar, cocoa, and salt. Using an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the mixer speed to high and beat for about 1 minute. Beat in the vanilla. Stir in the nuts.
3
Drop the dough by level tablespoonfuls onto the baking sheets, spacing the dough about 2 inches apart, for a total of 24 cookies. Bake until the cookies are shiny, cracked, and firm to the touch, 12 to 15 minutes. Let cool completely on the baking sheets on wire racks.
4
Yields 1 cookie per serving.
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