Recipes

Flourless Chocolate-Walnut Cookies

1 Mins read
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Flourless Chocolate-Walnut Cookies

Flourless Chocolate-Walnut Cookies

amanda

Equipment

  • - Bamboo Spatula: Essential for flipping and stirring ingredients without damaging bowls or pans; perfect for delicate tasks in baking.

  • - Silicone Muffin Pan (12-Cup): Offers a non-stick surface ideal for cookies, ensuring easy removal and consistent shape.

  • - Digital Kitchen Scale: Accurate measuring tool crucial for recipes that require precise ingredient ratios like flourless chocolate walnut cookies.

  • - Microplane Grater: Useful for finely grating citrus zest or chocolate, adding extra flavor to desserts without harsh fibers.

  • - Stand Mixer (KitchenAid): Ideal for mixing dough thoroughly and saving time on manual mixing.

  • - Parchment-lined Baking Sheet: Prevents cookies from sticking during baking, ensuring a clean release and preserving shape.

  • - Digital Cookie Cutter Set: Offers various shapes for your cookies, perfect for adding personalized touches or creative presentation.

  • - Convection Oven (Toaster Oven): An efficient option for small-batch baking that can be used to cook items like flourless chocolate walnut cookies.

  • - Cooling Rack: Ensures even cooling of cookies without becoming soggy at the bottom.

  • - Stainless Steel Cookie Scoop (1 Tablespoon): Great for portioning dough, ensuring consistent size and baking time among your cookies.

Ingredients

  • Parchment paper

  • 2 1/2 cups walnut halves

  • sugar

Instructions

1

Instruction 1

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
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