Prep 5 mins
Cook 14 mins
Perfect when you're out of supplies.
- 3⁄4 cup Dutch-processed cocoa powder
- 2 1⁄2 cups confectioners' sugar
- 2 cups walnuts (roughly chopped) or 2 cups pecans (roughly chopped)
- 1 tablespoon pure vanilla extract
- 4 large egg whites
- 1 pinch salt
- 1⁄2 cup semi-sweet chocolate chips
- Preheat the over to 350°F.
- Line two baking sheeting with silicone mats or use non-stick baking pans.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
- In another bowl, briefly whisk together the vanilla and egg whites.
- Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
- Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
- Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
- Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
- Allow to cool slightly then transfer for a wire rack. Store in an airtight container.
I just tried these. They were easy to make, and tasty too...but they turned out really flat...not sure why? Maybe I didn't beat them long enough or something... Also, there are no directions on what to do with the chocolate chips. I just stirred them before baking, but I think I'll try this recipe again and melt the chips into the "dough" instead. Anyway, they sure are good for a chocolate fix! And they're lighter than most chocoate cookies or brownies too! Maybe I'll post some changes if I find something that works!