This looks like a totally strange recipe (no flour, no butter), but trust me, these are as good as any chocolate cookies I've ever had. The recipe is adapted from a French bakery, Payard Patisserie and Bistro, in NYC. I have made these with varying amounts of egg white. The original recipe specifies 4 egg whites. I have made the cookies with 3 and 2 and the only difference is in how much they spread and how thin they get. I think around 3 egg whites, or a little less, is my favorite.
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This makes 10 big cookies:
- 1 cup fine-quality unsweetened Dutch-process cocoa powder
- 2 1/4 cup confectioner's sugar
- pinch of salt
- 2, 3, or 4 egg whites (see above)
- 1 tablespoon vanilla
- 2 cups (7 oz.) walnuts, finely chopped
- 1/2 cup chocolate chips
Preheat over to 350.
Whisk together cocoa powder, confectioner's sugar, and salt.
Combine vanilla and egg whites, then slowly add to cocoa mixture, beating at low speed with an electric mixer. Beat batter at medium speed until glossy about 2 minutes.
Stir in walnuts and chocolate chips.
Drop five 1/4 cup mounds of batter into a baking sheet lined with parchment. Place in oven, reduce the temperature to 325. Bake until small thin cracks appear in tops of cookies about 15 minutes. Reheat oven back to 350, then repeat baking with the rest of the batter. Cool, then peel from paper.
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