Put away the fruit platter. Okay fine, serve a fruit platter but don't let Passover's special holiday Kosher rules keep you from baking up a pile of these incredibly rich and fudgy chocolate walnut cookies from beloved NYC pâtissier François Payard. These flourless cookies will become an instant hit, so memorize the super-simple recipe. You'll need it again.
- 1/2 cup plus 3 tablespoons Dutch-process cocoa powder
- 3 cups confectioners' sugar
- pinch of salt
- 2 3/4 cups walnuts, toasted and roughly chopped
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Combine the cocoa powder, confectioners’ sugar, salt and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute.
- With the mixer running, slowly add the egg whites and vanilla.
- Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.
- With a 2-ounce cookie or ice cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet, to make cookies that are 4 inches in diameter.
- Scoop 5 cookies on each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
- Put the cookies in the oven, and immediately lower the temperature to 320°F.
- Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.
- Switch the pans halfway through baking.
- Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.
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