-
1
Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350F.
-
2
Line two baking sheets with parchment paper or silicone baking mats.
-
3
Combine the cocoa powder, confectioners sugar, salt and walnuts in the bowl of an electric mixer fitted with the paddle attachment.
-
4
Mix on low speed for 1 minute.
-
5
With the mixer running, slowly add the egg whites and vanilla.
-
6
Mix on medium speed for 3 minutes, until the mixture has slightly thickened.
-
7
Do not overmix it, or the egg whites will thicken too much.
-
8
With a 2-ounce cookie or ice cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet, to make cookies that are 4 inches in diameter.
-
9
Scoop 5 cookies on each pan, about 3 inches apart so that they dont stick when they spread.
-
10
If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
-
11
Put the cookies in the oven, and immediately lower the temperature to 320F.
-
12
Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.
-
13
Switch the pans halfway through baking.
-
14
Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper.
-
15
Store in an airtight container for up to 2 days.
