(12 cookies)
60g powdered sugar
20g cocoa
a pinch of salt
15g dark chocolate (chips or small bits)
30g walnuts
1 egg white
I like cookies, but they’re not my
ultimate dessert. However, these walnut ones are my favourite cookies.
They’re special – crunchy,
flavourful, easy to munch. J
If you baked sponge cakes for
Easter, you surely have egg whites left and this is the perfect opportunity to
use them. Depending on how many you’ve got, you can multiply all the ingredient
amounts in the recipe.
What else?
Using the ingredients that you
love most will always lead you to the best results. No cutting corners when we
bake!
Take, for instance, cocoa. I am
absolutely crazy about cocoa. My favourite types are the Colombian and the
Brazilian ones. I was lucky enough to be able to buy some cocoa from
Brazil before returning home at the end of January. Its smell is... Let’s not
mention its flavour...
Other suggestions?
Take the egg whites out of the fridge before using them; let them reach
room temperature.
Cookies should better be slightly undercooked. Even if they don’t seem hard
enough, they will harden, getting crunchy and delicious!
So, mix the powdered sugar, the
salt, and the cocoa. Then, add the walnuts (a little bit crushed – I like the
walnut bits larger, I like to feel them in the cookies) and the chocolate chips
(bits). In the end, add the egg white; be careful not to overmix.
With a spoon, transfer the batter
onto a baking tray (use baking parchment). The cookies will easily get a round
shape.
Bake in the preheated oven, at 150°C.
After 10 minutes, turn the tray inside the oven and take it out after 2-3
minutes more. Wait for the cookies to cool – they will easily come off the
parchment paper.
Mine had a taste of South America
and... I did improve my walnut shelling technique. :P
Version:
The walnut cookies are even tastier (I played a bit today) if you add 2 tablespoons of organic orange zest to the batter.
