Flourless Double-Chocolate Cookies with Walnuts

Flourless Double-Chocolate Cookies with Walnuts – These should be renamed to Shiny, Pretty, Chocolate Gems. {sigh}

I am in chocolate heaven with these cookies. The chocolate is so pronounced yet the cookie is not overly sweet. The outside is slightly crispy and the inside is moist and chewy. They are somewhat reminiscent of a brownie but still most definitely a cookie. With only 6 ingredients (5 if you omit the nuts), these are quite possibly the easiest cookie that I have ever made.

The one downside to this recipe is that it calls for 4 egg whites. What to do with 4 egg yolks?! You could make my favorite chocolate chip cookies – The Chewy. Or you could look through these recipes that require egg yolks. I hate to waste. 🙂

Because the chocolate is the obvious flavor in these, I would definitely use a good quality chocolate – it will be worth it! Also, they are pretty sticky even after they cool, so definitely line your baking sheets with parchment paper.

And bonus! These cookies are gluten free!

  • 3 cups confectioners’ sugar
  • 3/4 cup Dutch-process cocoa powder (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 5 ounces bittersweet chocolate, chopped
  • 1 1/2 cups chopped walnuts (or other type of nut)
  • 4 large egg whites, room temperature


1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not over mix).

2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.

Flourless Double-Chocolate Cookies with Walnuts

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