POSTED BY: ERIKA
THESE cookies... I know they might not look as pretty as other ones we've posted, but believe me, they are delicious. Dangerously delicious! Why dangerous? Well let's just say I only had the patience to take one picture because the cookie monster inside of me would've (I mean was) eating them all!
I was first drawn to this recipe because I have been craving a chocolate crinkle cookie. I see them everywhere! And never just one. They are always in a stack of at least 5. Not sure why, but whoever decided this was a genius. A stack of cookies is always more appealing then one. So when I came across this super simple yet completely decadent looking recipe I was sold!
Flourless Chocolate Walnut Cookies
Adapted from New York Times Recipes
2 3/4 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons of unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
4 large egg whites
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
Preheat over the 350 degrees F.
Spread the walnuts on a large-rimmed baking sheet and toast until golden brown, about 9 minutes. Let cool and coarsely chop them.
Position 2 racks in the upper and lower thirds of the oven and lower temperature to 320 degrees. Line 2 large rimmed baking sheets with parchment paper.
In a large bowl, whisk by hand (or combine in an electric mixture on low speed) the confectioners' sugar, cocoa powder and salt. Add in chopped walnuts.
While whisking (or once you change the speed to medium), add egg whites and vanilla and beat just until the batter is moistened and combined, but do not overbeat or the dough will stiffen.
Spoon the batter onto the baking sheets in 12 evenly spaced mounds and baked for 12-14 minutes, until the tops and glossy and slightly cracked.
Rotate the pans from front to back and top to bottom halfway through the baking to ensure they are evenly baked.
Slide the parchment paper (with the cookies) onto cooling rack and let cool completely...or not... Enjoy!