Murdock Recipe: Chocolate Walnut Cookies
Updated Dec. 6, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces walnut pieces
- 3cups confectioners’ sugar
- ½cup plus 3 tablespoons unsweetened Dutch processed cocoa powder
- ¼teaspoon salt
- 4large egg whites, room temperature
- 1tablespoon vanilla extract
Nutritional analysis per serving (12 servings)
229 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 7 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 4 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and lightly spray with nonstick spray.
- Step 2
Spread walnuts on baking sheet and toast in oven for 10 minutes. Let cool.
- Step 3
Meanwhile, beat egg whites in mixer using whisk attachment until soft peaks form, 5-8 minutes.
- Step 4
In a separate large mixing bowl, whisk sugar, cocoa, walnuts and salt together. Gently fold in egg whites and vanilla. Do not overbeat.
- Step 5
Spoon batter on parchment-lined cookie sheets to make 12 large cookies, six on each sheet. They do spread and may touch each other but come easily apart.
- Step 6
Bake for 10 minutes, switch trays (top and bottom) and turn them and bake for 10 more minutes or until tops are glossy and slightly cracked. Remove from oven and slide parchment off baking sheet to cooling rack.
- Step 7
Store in an airtight container for up to three days.
- Calories per serving: 210. Calorie equivalent: 1 carbohydrate, 2 fats.
Private Notes
Comments
Made these the other day...selected the recipe because it is gluten free. Cookies were delicious. I added what I always add to chocolate recipes, and that is cinnamon and instant coffee. One t of each, or find your own best amount.
I didn't spray the parchment paper with oil (I never do with parchment paper) but you really need to with this recipe. They were very hard to get off the baking sheet. Also, I found that the dry ingredients stuck in the walnuts. I would add them last, after the egg whites. Delicious, though!
Wow. Why is the internet not going wild over these cookies? Used 2c. confectioner's sugar rather than 3c, and they were lovely. Perfectly delicious, and EASY! Even easy to make with the "help" of children.
These were delicious! I did not beat the egg whites, but rather added them with the vanilla at the end to the flour cocoa walnut mixture. I did not need to spray the parchment. The cookies, once cooled, peeled right off the parchment paper.
This is a recipe from the great pastry chef Francois Payard. Think he should be credited. go here for publication in 2008. There may be earlier publications of the recipe. https://nymag.com/restaurants/recipes/inseason/45991/
I made these to add to the gluten free version of my holiday cookie box for friends who have celiac. They didn’t turn out very well for me so I don’t think I’ll be trying them again.