I thought I had already discovered my husband’s favorite cookie recipe, but Good Housekeeping‘s recipe for ‘Flourless Chocolate-Walnut Cookies’ might be a close second. With their meringue-like texture and rich chocolate flavor, these gluten-free cookies are, simply put, a chocoholic’s dream. Made simply with confectioner’s sugar, chocolate chips, Dutch-processed cocoa powder, toasted walnuts, pure vanilla extract and eggs, they bake until cracked on top, bit crunchy on the outside, but chewy and chocolatey on the inside. The key to their texture is to let them rest before trying to remove from the pan so that they properly set-up; a difficult task to accomplish with the confections’ warm, chocolatey smell in the air!
‘Flourless Chocolate-Walnut Cookies’
Ingredients:
- Recipe Courtesy of Good Housekeeping magazine*
- 3 cups confectioners’ sugar
- 3/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temp
- 1 teaspoon pure vanilla extract
- 1 cup toasted walnuts, chopped
- 1/2 cup bittersweet or dark chocolate chips
- Flaky sea salt
Directions:
- Heat oven to 350°F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- In a medium bowl, whisk together sugar, cocoa powder, and salt. Using an electric mixer, beat together eggs and vanilla. Add sugar mixture and mix to combine; fold in walnuts and chocolate chips.
- Spoon batter (about 1 1/2 Tbsp per cookie) onto prepared baking sheets, spacing 2 in. apart, and sprinkle with flaky sea salt.
- Bake, rotating positions of pans once, until cookies are puffed and tops begin to crack, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then slide parchment and cookies to wire racks to cool completely.
Tagged: chocolate chips, chocolate cookies, chocolate cookies with sea salt, cocoa powder, confectioner's sugar, cookies, flourless cookies, gluten-free, Good Housekeeping, sea salt, walnuts
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