Prep 20 mins
Cook 30 mins
These cookies develop a hard outer-layer that often cracks open and a moist and chewy interior. They have an intense chocolate flavor, reminiscent of fudgy brownies.
- 4 egg whites
- 2 1⁄2 cups confectioners' sugar
- 1 cup cocoa powder
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 1 cup walnuts, finely chopped
- 1⁄2 cup mini chocolate chip
- Preheat oven to 350°F Grease two cookies sheets.
- Beat egg whites until frothy.
- Sift sugar, cocoa and flour into the whites.
- Add water.
- Continue beating on high for a few minutes until the mixture thickens.
- Fold in walnuts and chocolate chips with a rubber spatula.
- Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
- Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
- Cool on a wire rack.
The dough was incredibly thick. I couldn't fold in nuts and chips as much as stir them in with a wooden spoon and a lot of elbow grease. Not sure what I did wrong or what I would do different - yet. I won't give up on this one. But they are exactly as described - hard outer layer with cracks tasting verymuch like brownies.
Super yummy, very healthy, and incredibly addictive! A great way to get your chocolate fix. Used 3 large egg whites, otherwise as stated. My cookies turned out just as the chef described, intense chocolate flavor, brownie-like on the inside, and crackled on the outside. Definitely one you'll have to try to believe! Thanks for sharing the recipe! Made for PAC Fall 2007.