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Three Chocoate Walnut cookies platedThis recipe for chocolate cookies is easy to make, only requires six ingredients, and the results are fantastic!   Also, they taste delicious and have a wonderful texture.  And it’s gluten free to boot!  I still have a taste memory of the thin crackly crispy edges and shell caving into  a soft, chewy fudgy brownie middle.

This is a “mother” recipe by French pastry Chef Francois Payard.  The adventurous have sometimes added bonus spices, pecans, or chips.

This cookie is pleasurably rich and chocolaty chocolate.  It has a delightful, surprising texture in exchange for an easy make.  Enjoy!

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 6

Ingredients:

  • 2 3/4 cup walnut halves
  • 3 cups confectioners sugar
  • 1/2 cup plus 3 tablespoons Dutch processed cocoa powder
  • 1/4 teaspoon kosher salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon vanilla extract

Instructions:

  1. Heat oven to 350 F (175C) with racks in upper and lower thirds. Spread the walnut halves on a large rimmed baking sheet and toast them until they turn golden and smell toasty, about 9 mins. Let them cool to the touch, then transfer them to a board and coarsely chop them. Line two baking sheets with parchment paper or silicone baking mats.

  2. Combine the sugar, cocoa powder, salt and walnuts in the bowl of a stand mixer fitted with paddle attachment. Mix on low speed until well combined. With mixer running, slowly add the egg whites and vanilla. Mix on medium until the mixture has just slightly thickened about 3 mins.

  3. Using a 2 ounce cookie scoop or large spoon, scoop the batter onto the baking sheets in 12 mounds, spacing them 3 inches apart. Put the baking sheets in the oven, immediately lower the temp to 325 F and bake until the tops are glossy and lightly cracked, 14 to 16 mins, rotating the sheets from front to back and top to bottom halfway through baking. Slide the parchment paper with the cookies onto two tacks and cool completely before removing from the paper. Store in an airtight container at room temp.

Recipe Cuisine: American

Recipe By: Francois Payard - February 8, 2020

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