Our Double Chocolate Walnut Cookies are so tasty, café customers can’t believe they are gluten-free. Dishing JH recently published our recipe for their readers and put together a video walking at-home bakers through how to nail the execution. The recipe was met with great response, so we’ve decided to share how to make these chocolatey-yet-light delights with you too.
Persephone Bakery’s Double Chocolate Walnut Cookies
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1 teaspoon cornstarch
1/4 teaspoon salt
2 1/2 cups walnuts, chopped
4 egg whites
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
Heat oven to 350 F. Line two large baking sheets with parchment paper. Mix sugar, cocoa, cornstarch, and salt in the bowl of a stand mixer. Stir in walnuts. Add egg white and vanilla; beat with paddle attachment on medium until batter is just moistened. (Do not overbeat batter or the mixture will stiffen. Mix should look like cake batter.) Mix in the chocolate chips. Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.