Valrhona Fudgy Chocolate Walnut Cookies

Name: Valrhona Fudgy Chocolate Walnut Cookies
Cook time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup Valrhona cocoa powder; 3 cups confectioners' sugar; 1 teaspoon kosher salt; 1 1/2 cups bittersweet chocolate chips (10 oz bag); 2 3/4 cups walnuts halves, toasted and coarsely chopped; 4 large egg whites at room temperature; 1 tablespoon vanilla extract

6 steps

Cook:20min

These flourless gems were a hit when pastry chef Michelle Poteaux worked at the Amphora Bakery in Herndon. From Michele Poteaux, co-owner and chef of Bastille Restaurant in Alexandria.

Updated at: Thu, 17 Aug 2023 03:45:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories470.6 kcal (24%)

Total Fat28.1 g (40%)

Carbs48.4 g (19%)

Sugars39.3 g (44%)

Protein7.6 g (15%)

Sodium174.7 mg (9%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¾ cupcocoa powder

3 cupsconfectioners' sugar

1 teaspoonkosher salt

1 ½ cupsbittersweet chocolate chips

2 ¾ cupswalnuts halves

toasted and coarsely chopped

4egg whites

large, at room temperature

1 tablespoonvanilla extract

Instructions

Step 1

Position oven racks in the lower and upper thirds of the oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Step 2

Combine the cocoa powder, confectioners' sugar, salt, chocolate chips, and walnuts in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 1 minute, then gradually add the egg whites and vanilla extract. Increase the speed to medium, beat for 3 minutes. The mixture will have thickened only slightly.

Step 3

Use 2 ounces (4 tablespoons,1/4 cup) disher or scoop to transfer 6 mounds of dough to each baking sheet, spacing the mounds at least 3 inches apart.

Step 4

Bake for 7-8 minutes, then rotate the baking sheets top to bottom, front to back; bake for 7-8 minutes or until small, thin cracks appear on the surface of the cookies.

Step 5

Pull the parchment paper with the cookies onto a wire cooling rack; let the cookies cool completely before removing them from the paper.

Step 6

Toast the nuts in a medium, dry skillet over medium-low heat for several minutes, or just until fragrant or slightly browned, shaking the pan as needed to prevent scorching, cool completely before using. Do not burn them.