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Cookies to Die For!
by Bev Shaffer
Who says a flourless chocolate treat just has to be a cake? This large, crisp, and very chocolaty cookie will set that myth aside.
Makes about 1 dozen.


    • 3/4 cup unsweetened cocoa powder, sifted
    • 2½ cups confectioners' sugar, sifted
    • Pinch of salt
    • 2 cups toasted walnuts, finely chopped
    • 1 tbsp. pure vanilla extract
    • 4 large egg whites, room temperature


Heat oven to 350 degrees. Line cookie sheets with parchment paper.

Using an electric mixer, in a large bowl, mix together the cocoa powder, confectioners' sugar, and salt. Add walnuts; mix to blend.

In a small bowl, whisk together the vanilla and egg whites.

With mixer on low speed, slowly add egg mixture to dry ingredients. Scrape bottom and sides of bowl. Turn speed to medium and mix for 2 minutes to blend well.

Using a 1/4 cup measure or equivalent cookie scoop, drop dough onto prepared cookie sheets, spacing at least 3" apart (these cookies s p r e a d!).

Place cookie sheet in oven and immediately turn oven to 325 degrees. Bake for 12 to 14 minutes or until thin cracks appear on the cookies' surface.

Cool completely on a wire rack before attempting to remove cookies.



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