Fudgy Chocolate-Walnut Cookies

Submitted by Susiecat too

"From French pastry chef Francois Payard, how could they not be fantastique?"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 12

ingredients

• 650.62 ml walnut halves (9 oz.)
• 709.77 ml confectioners' sugar
• 118.29 ml Dutch-processed cocoa powder, plus
• 44.37 ml Dutch-processed cocoa powder
• 1.23 ml salt
• 4 large egg whites, at room temperature
• 14.79 ml vanilla extract

directions

1. Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
3. In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
4. Spoon the batter onto baking sheets in 12 evenly spaced mounds.
5. Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
6. Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
7. Cookies may be stored in an airtight container for up to 3 days.

Reviews

[Sonya01]

this are really yummy i had to eat one before they were cooled mmmm very good. 1 of mine burnt but that as my oven not the recipe. Made for RECIPE SWAP #17 - June 2008

 

[Sam 3]

I followed directions as stated and they spread and burnt. The smell was awesome though and what we could pick that wasn't burnt tasted great!

 

[Shy617]

My mom has a favorite cookie from a local bakery that I have been trying to reproduce in vain! FINALLY I found it. Thanks to your posting I'm her favorite. Thanks so much!

 

[irena.klayko]

These cookies are real-l-l-ly good and my kids loved them, but were a little tricky to make. The first round I used 8 egg whites and they came out very hard and didn't rise. When I increased the egg whites to 8 ozs (1 cup) they came out perfect. Also, parchment paper is a must have otherwise they stick terribly. I used a large tablespoon to drop them and only baked them for 17 mins. (made about 30 cookies). These cookies have a better texture the next day, right after I made them they were a little chewy.

 

[loveleesmile]

They are FANTASTIQUE. Made them over the holidays among a zillion other cookies, and only got to eat one. These are as my best friend's son says the "best cookies evah".