Chocolate Walnut Cookies (Flourless)
Sarah makes these tremendous cookies year-round. Ingredients and instructions are at the link, but here are some key notes to keep in mind from my wife the master baker:
- Make certain you separate your eggs and keep your egg whites pure.
- You can use other nuts (like pecans or almonds) in place of walnuts, but using all one kind tastes better than using a mix of nuts.
- When the suggestions tell you to let the cookies sit on the tray for 30-60 minutes before putting them in the oven, do it - it gives them better height and definition.
- If you (like us) prefer a chewier cookie, bake them for a little less time than listed.
- Nisan Chavkin