I’m sitting at the doctor’s office doing my three hour glucose test while blogging about cookies. Isn’t that a tad ironic? My results were a little high after the one hour test, so I had to come back and do the longer one. It’s no fun. I’m sitting in the corner seat starving and about to fall asleep.
I had my first miserable sleep last night, thanks to hauling pieces of the dresser up the stairs. I was feeling ambitious in the nursery and thought I’d be able to build the dresser by myself in a couple of hours. Boy, was I wrong. Not only did I not even come close to finishing, but I woke up this morning with sore forearms, legs, and HANDS. How weird is that?
I’ve always been a fan of chocolate flourless cookies, so these were a no brainer for me to try. Flourless fudge walnuts cookies. How good do they sound? There’s another ironic thing.. this flourless recipes comes from King Arthur Flour. Thanks, I guess?
These cookies are definitely not the ones to pack and bring somewhere. They’re mushy, gooey, and fall apart in your hands. They don’t stack well and can be reshaped even after they’ve baked.
I’ve always preferred a crispier flourless cookie with a soft interior, kind of like a meringue. These cookies are not it. They’re soft all around. They taste like raw cookie dough even after they’ve been baked. To me, that’s a wonderful taste. Others might not be as fond of the texture, though. Just a warning!
Ingredients
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, natural or Dutch-process cocoa
- 3 large egg whites
- 2 teaspoons vanilla extract
- 2 cups chopped walnuts
Directions
- Line a baking sheet with parchment paper or Silpat.
- Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the nuts. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
- Drop the batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
- Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
- Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
I don’t mind a bit of mushy and gooey!
I only just found your blog after stumbling on one of your recipes via a Pinterest board called “Ovens” (it was the one for sugar-coated roasted pecans, which look amazing, by the way).
I’m enjoying reading a little bit about your life along with the recipes, so I’ve just followed you on Twitter and liked your page on Facebook, so I am hooked now!
“Cookie dough” isn’t a concept that people would have understood in England 20 or 30 years ago. When I was young, cookies was just what Americans called biscuits. We’re a bit more clear on the distinction now, but in supermarkets there are definitely more crispy and crumbly cookies and biscuits than the soft and chewy kind.
In my opinion there’s room in the house for both.