These cookies are delicious, simple, and oh so fudgy. I got this recipe from Food & Wine, but I upped the amount of some ingredients for a slight different texture. I think I ended up using less walnuts than the original recipe called for as well, but feel free to up the walnuts or add anything else. All you have to make sure you need is a whole lot of confectioners’ sugar.
I felt like I was making a giant batch of fudgy brownies while mixing this up. I actually ate a lot of the raw mixture.. and let me tell you, it was amazing.
The recipe calls for unsweetened Dutch-process cocoa powder. This is simply any unsweetened cocoa powder that says it is alkalized. I had to read the backs of many cocoa powders in the store, because surpringling I found known that read: “Dutch Process” or even alkalized on the front of the can. The only brand I could find at my local Co-Op was Divine Cocoa, which is dutch processed. It looks like this:
If you can’t find dutch processed cocoa powder: have no fear, you can make your own. The substitute dutch process you can use regular unsweetened cocoa powder mixed with baking soda. Just add 1/8 tsp of baking soda for every three tablespoons of cocoa powder. I have not tried this out in any recipes, but I’m sure it would taste just the same.
Here are the rest of the ingredients:
2 – 3 cups walnuts – I finely chopped mine but it’s all up to you how big you want these pieces
3 cups confectioners’ sugar
1/2 cup + 6 tbsp unsweetened dutch cocoa powder
1/4 tsp salt
4 large egg whites at room temperature
1 tbsp vanilla extract
1. Preheat oven 350 F
2. In a large bowl whisk together confectioners’ sugar, cocoa powder, and salt. Add in the walnuts, then egg whites and vanilla extract. Beat. Do not overbeat too much. This is when I had to make a bit more additions of cocoa powder, it seemed to be a bit liquidy so add more tbsp if needed.
4. Spoon batter onto a baking sheet. I was able to fit 15 spoonfuls
5. Bake for about 20 minutes. Tops should be glossy and lightly cracked.
Here’s a look at the consistency I got from my batter. I tried one spoonful on the sheet and the mound kind of just liquidfied and spread out. I added a bit more cocoa powder and then mounds stayed a bit smaller and less liquidy.
And there you have it! Enjoy.