Source: Francois Payard’s Chocolate Epiphany about 2008
If you love walnuts, chocolate, and sugar, then I think this Flourless Chocolate Walnut Cookie is the cookie for you! The highlights of this cookie are that it’s flour-less, butter-less and loaded with ooey-gooey chocolatey flavor. It’s a cookie that takes a bit of patience, and understanding that your not working with flour so you have less binding properties. Thus leads to the likely hood of the cookie falling a part-but the key is waiting for the cookie to cool completely. I just take it out of the oven after 12 minutes of baking, and let the entire batch sit and cool on the cookie sheet. It usually takes about 20 minutes to cool, and obviously the biggest challenge there is keeping everyone’s hands out of the cookies! However, it’s well worth working out the kinks.
I do not work with cooking sprays, but perhaps you might give it a try. You can serve the cookies on individual squares of baking paper, cut out’s if you will. It gives the cookie a nice presentation, and less of a chance of getting your fingers full of the chocolate. Another great serving idea is to serve a scoop of vanilla bean ice cream in between 2 cookies, on a plate. I hope you enjoy this recipe, as it brings back fond memories for me.
Flourless chocolate walnut cookies
- 2 3/4 cups walnuts halved
- 3 cups confectioners sugar (very fine)
- 1/2 cups cocoa powder
- 1/4 tsp salt
- 4 . egg whites from large eggs, at room temperature
- 1 TBS vanilla extract pure
- First step: turn on oven to 350 Fahrenheit, and bake your walnuts for 9 minutes until golden
- when golden in color, take out and cool
- when cooled, chop coarsely and set aside
- this is also the time when I’ll prepare my home-made confectioners’ sugar in my vitamix-
- Now, the first 2 steps are finished for me, measure out the cocoa powder
- and combine rest of dry ingredients in a metal bowl, whisk to combine
- Add the walnuts, and egg whites, and whisk
- mix for a minute or two until well combines
- take a large spoon, and on a baking lined sheet, spoon on the dough. I work with 3 rows of 3, seems enough room for them to grow and expand in the baking process.
- Bake @ 320 degrees, for about 12 minutes.
- take out, and let cool completely before removing.