Best Fudgy Chocolate Walnut Cookies Recipes

FUDGY CHOCOLATE-WALNUT COOKIES

Fudgy Chocolate-Walnut Cookies image

Make and share this Fudgy Chocolate-Walnut Cookies recipe from Food.com.

Provided by Susiecat too

Categories Drop Cookies

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

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
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon vanilla extract

Steps:

Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
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.
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.).
Spoon the batter onto baking sheets in 12 evenly spaced mounds.
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.
Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
Cookies may be stored in an airtight container for up to 3 days.

FUDGY CHOCOLATE WALNUT COOKIES

FUDGY CHOCOLATE WALNUT COOKIES image

Categories Chocolate Dessert Bake Passover Kid-Friendly Wheat/Gluten-Free Kosher

Yield 12 cookies

Number Of Ingredients 6

Ingredients

2 3/4 cups walnut halves, toasted and chopped
3 cups confectioners' sugar
1/2 cup + 3 TBS unsweetened dutch process cocoa powder
1/4 tsp salt
4 large egg whites, room temp
1 TBS vanilla extract

Steps:

preheat oven to 350 and toast walnuts on baking sheets lined with parchment paper spread walnuts on sheet and roast for 9 minutes, until they are golden and fragrant . let cool and chop finely in large bowl, whisk confectioner's sugar with cocoa powder and salt. whisk in chopped nuts. add egg whites and vanilla and beat until batter is moistened - do not overbeat. spoon batter onto baking sheets into 12 evenly spaced mounds bake for 20 minutes, until tops of cookies are glossy and lightly cracked and feel firm to touch: slide parchment paper onto wire racks to cool.

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