The first Passover at which we served these cookies, they were unanimously acclaimed the “best dessert of the year.”
Fudgy Chocolate-Walnut Cookies
Equipment
- (3) jelly roll pans or similar rimmed baking sheets
Ingredients
- 2 ¾ cups walnut halves (9 ounces)
- 3 cups confectioners' sugar
- ½ cup plus 3 tbsps cocoa powder
- ¼ teaspoon fine salt
- 4 egg whites, from large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350° F.
- Line 2 baking sheets with parchment paper.
Prepare walnuts
- Spread walnuts on the third baking sheet.
- Toast walnuts in over for approx. 9 minutes, until golden and fragrant.
- Let nuts cool slightly.
- Transfer nuts to work surface and chop finely.
Prepare dough
- In large bowl, whisk together confectioners' sugar, cocoa powder, and salt.
- Whisk in walnuts.
- Add egg whites and vanilla.
- Stir together just until batter is moistened. Do not overbeat of it will stiffen.
- Spoon batter onto baking sheets, 12 mounds per sheet.
Bake
- Bake cookies for approx. 20 minutes, until tops are glossy, lightly cracked, and firm to touch.
- Slide cookies and parchment paper onto wire racks to cool.
- Cool completely before serving.
Notes
Adapted from Fudgy Chocolate-Walnut Cookies, Food & Wine, by Francois Payard.