Flourless Chocolate--Walnut Cookies, Ultra-chocolatey!
“Gluten-free” has become almost a food fashion statement in recent years, but I always wonder how someone can live without good pizza, pasta, baguettes, croissants and many delicious sweet creations.
This cookie is for everyone – whether you eat gluten-free or don’t. When you bake these cookies your house will smell like warm chocolate … perfect for the cooler season. Yes, chocolate season is coming now.
And be sure to save those egg yolks… for pastry cream, flan or crème brûlée – all good, traditional and gluten-free!
Flourless Chocolate-Walnut Cookies, Ultra-chocolatey!
Recipe adapted from Chocolate Epiphany, by François Payard
Makes 36 cookies
2/3 cup unsweetened cocoa powder
2 1/2 cups confectioners’ sugar
1/8 teaspoon salt
4 large egg whites, at room temperature
1 teaspoon pure vanilla extract
2 cups walnuts, lightly toasted and roughly chopped
1 cup of dark chocolate chips
Position 2 racks in the upper and lower thirds of oven and preheat the oven to 350°F.
Line two baking sheets with parchment paper or silicone baking mats.
In a medium-size bowl, combine the cocoa powder, sugar and salt. Mix well and stir in the walnuts. Add the egg whites and vanilla. Mix until the mixture has slightly thickened. Do not overmix. Stir in the chocolate chips.
With a one-ounce ice cream scoop or tablespoon, drop the batter onto baking sheets. They will be about 2-inches in diameter. Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
Repeat with remaining batter. Store in an airtight container or cookie jar at room temperature for up to a few days.