Best 3 Fudgy Walnut Cookies Recipes

FUDGY CHOCOLATE-WALNUT COOKIES

Steps:

• Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
• Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
• In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
• Spoon the batter onto baking sheets in 12 evenly spaced mounds.
• Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
• Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
• Cookies may be stored in an airtight container for up to 3 days.

FUDGY CHOCOLATE WALNUT COOKIES

Steps:

• preheat oven to 350 and toast walnuts on baking sheets lined with parchment paper spread walnuts on sheet and roast for 9 minutes, until they are golden and fragrant . let cool and chop finely in large bowl, whisk confectioner's sugar with cocoa powder and salt. whisk in chopped nuts. add egg whites and vanilla and beat until batter is moistened - do not overbeat. spoon batter onto baking sheets into 12 evenly spaced mounds bake for 20 minutes, until tops of cookies are glossy and lightly cracked and feel firm to touch: slide parchment paper onto wire racks to cool.

FUDGY WALNUT COOKIES

Steps:

• Position oven racks in the lower and upper thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper or silicone liners. Combine the cocoa powder, confectioners' sugar, salt, chocolate chips and walnuts in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 1 minute, then gradually add the egg whites and vanilla extract. Increase the speed to medium; beat for 3 minutes (and no more). The mixture will have thickened only slightly. Use a 2-ounce (4-tablespoon; 1/4-cup) disher or scoop to transfer 6 mounds of dough to each baking sheet, spacing the mounds at least 3 inches apart. Bake for 7 to 8 minutes, then rotate the baking sheets top to bottom and front to back; bake for 7 to 8 minutes or until small, thin cracks appear on the surface of the cookies. Pull the parchment paper with the cookies onto a wire cooling rack; let the cookies cool completely before removing them from the paper. NOTE: Toast the nuts in a medium, dry skillet over medium-low heat for several minutes or just until fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool completely before using.