Chocolate Cookies

• porcje: 18 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

3 cups / 11 oz / 310 g walnut halves, toasted & cooled

4 cups / 1 lb / 453 g confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder

1/2 teaspoon fine grain sea salt

4 large egg whites, room temperature

1 tablespoon real, good-quality vanilla extract

Wskazówki

Preheat oven to 320°F / 160°C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.

Make sure your walnuts have cooled, then chop coarsely (pea-sized chunks) and set aside. Sift together the confectioner's sugar and cocoa powder. Stir in the salt and walnuts, then add the egg whites and vanilla. Stir until uniform and well combined.

Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

Bake until they puff up. The tops should get glossy, and then crack a bit - about 13 -15 minutes. Have faith! They look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front, but I typically don’t bother.

After removing from the oven, slide the cookies (still on parchment) onto a cooling rack, and let them cool completely. They are best after they’ve cooled for a couple hours if you can wait. They will keep in an airtight for a couple days.

Wartości Odżywcze

• Kalorie: 242 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 11 g
• Sód: 77 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 27 g
• Białko: 4 g