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  • Writer's pictureSusie Csorsz Brown

Fudgy Chocolate-Walnut Cookies

A friend of mine pointed out that I do not have this recipe on my site. My bad. You all probably know that I do not really have a sweet tooth. My boys embrace all kinds and forms of sweets, but I do not really care for them. This cookie, though? Oh this is good. This cookie is for those of us who appreciate good chocolate and nuts. This is for those of us who do not like our sweets S W E E T, and for whom one cookie is completely satisfactory (though the last time I made this, each of my boys ate at least three).

Do yourself a favor and double this if you like chocolate and nuts (especially together). Try to use the best cocoa you can find, and be sure to toast your walnuts well until they are browned and fragrant.

Fudgy Chocolate-Walnut Cookies

(aka the only cookie Susie loves)

makes twelve 4-inch cookies Ingredients

2 3/4 cups walnut pieces and halves (9 ounces) 1 cup confectioners' sugar 3/4 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon salt 4 large egg whites at room temperature 1 tablespoon pure vanilla extract

Directions Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.

Spread the walnut pieces on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.

In a large bowl, sift the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.

If you have the time, these are even better if you can refrigerate the cookies at this point for at least two hours before baking.

Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.

Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.


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