The beautiful thing about these cookies is that they are easy to make and extremely wonderful! They taste like a brownie but they are a cookie, yummy! The recipe quotes 12 four-inch cookies but I usually end up with about 20 three-inch cookies. Feel free to experiment with size just don’t forget to decrease the time slightly.
3/4 cup Dutch-processed cocoa powder
3 cups powdered sugar
Pinch of salt
2 3/4 cup walnuts toasted & coarsely chopped
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350°F. Place rack in the upper & bottom thirds of the oven.
Line 2 cookie sheets with silicone baking mats (parchment paper will work also).
Combine the cocoa powder, powdered sugar, salt and walnuts in a mixer bowl, use paddle attachment and mix on low for 1 minute.
Add egg whites and vanilla, mix on medium speed for about 3 minutes, be sure not to over mix.
With a 2 ounce cookie scoop or generous tablespoon, scoop batter onto prepared baking sheets. If you have extra batter wait until first batch is done before scooping the next batch.
Put cookies in the oven, immediately lower the temperature to 320°F.
Bake cookies for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.
Pull silicon matt with the cookies onto a wire rack to cool completely before removing. When ready very gently with a spatula pull off silicon matt off the cookies.
Be sure to store in airtight container for about 2 days.
Take my advice and don’t eat these cookies warm, because of the high amount of egg whites you really want to wait till these cool completely