Fudgy Walnut Cookies – a delicious recipe with INGREDIENTS, cocoa powder, sugar, kosher salt, bittersweet chocolate chips, walnut halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position oven racks in the lower and upper thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper or silicone liners.
2
Combine the cocoa powder, confectioners' sugar, salt, chocolate chips and walnuts in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 1 minute, then gradually add the egg whites and vanilla extract. Increase the speed to medium; beat for 3 minutes (and no more). The mixture will have thickened only slightly.
3
Use a 2-ounce (4-tablespoon; 1/4-cup) disher or scoop to transfer 6 mounds of dough to each baking sheet, spacing the mounds at least 3 inches apart.
4
Bake for 7 to 8 minutes, then rotate the baking sheets top to bottom and front to back; bake for 7 to 8 minutes or until small, thin cracks appear on the surface of the cookies.
5
Pull the parchment paper with the cookies onto a wire cooling rack; let the cookies cool completely before removing them from the paper.
6
NOTE: Toast the nuts in a medium, dry skillet over medium-low heat for several minutes or just until fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool completely before using.
4396
kcal
Calories
278
g
Fat
444
g
Carbs
88
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 8 ingredients. The key ingredients include: INGREDIENTS, 1 1/2 cups Valrhona cocoa powder, 6 cups confectioners' sugar, 2 teaspoons kosher salt, and more.
Yes, Fudgy 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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