Flourless Double Chocolate Nut Cookies
- 2 cups nuts (walnuts, pecans, any favorite type)
- 3 cups confectioners sugar*
- ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup chocolate chips
- In a food processor grind-
- ⅓ cup granulated sugar
- ½ tsp. potato starch
- Can be stored in an airtight container for up to 1 month.
- Preheat the oven to 350.
- Line a cookie sheet with parchment paper.
- Spread the nuts in a single layer and toast them in the oven for 9 minutes.
- Allow them to cool and give them a rough chop.
- Lower the oven temperature to 325 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
- With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
- Add in the egg whites and vanilla. Mix until combined.
- Stir in the chocolate chips.
- Spoon the batter into a parchment lined cookie sheet.
- Bake for 10-12 minutes until the tops are cracked and the edges are set.
- Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
- Store in an airtight container for up to a week or in the freezer for 3 months.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2011/flourless-double-chocolate-nut-cookies
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