Fudgy Chocolate-Walnut Cookies – a delicious recipe with walnut halves, sugar, Dutch, Dutch, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F 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.
1863
kcal
Calories
120
g
Fat
187
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 3/4 cups walnut halves (9 oz.), 3 cups confectioners' sugar, 1/2 cup Dutch-processed cocoa powder, plus, 3 tablespoons Dutch-processed cocoa powder, and more.
Yes, Fudgy Chocolate-Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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