Flourless Fudge Cookies
I first tasted these at the King Arthur Store in Norwich, VT and I was Hooked! Not because they are flourless (which of course is an added boon to many), but because they are so chewy, so rich, so satisfying that I had to learn to make them. Lucky for all of us that the recipe had already been published…so just consider this a Public Service Announcement. You can see their original recipe HERE but I have put a few nuanced tweaks in my version below. Note that in the photo there are two versions; the one on the left used 3/4-cup Dutch-processed cocoa and 1/4-cup Black cocoa (which can be purchased at King Arthur) while the one on the right used all Dutch-processed. I thought I was going to love the darker version. Turns out, in this instance too much of a good thing was, simply too much. Try the black cocoa version if you want, but I’m going to stick with the Dutch. I also like them with nuts; they add texture, flavor and help the cookie hold its shape. Make these anytime you want a rich chocolate cookie. And you won’t believe how easy they are…
Makes about 20 cookies
2 1/2 cups sifted confectioner’s sugar
1 cup sifted Dutch-processed cocoa
2 teaspoon vanilla extract (gluten-free if you like)
1 teaspoon instant espresso powder
1/4 teaspoon salt
3 large egg whites
1 3/4 cups finely chopped walnuts
Position oven rack in lower and upper third of oven. Preheat oven to 350 degrees F. Line two half-sheet pans with parchment and coat with nonstick spray; set aside.
Vigorously stir together all the ingredients (except the nuts) until well combined. The batter will be soft. Fold in the nuts.
Drop by large spoonfuls (cookies should be about 1 1/2-inches across), well spaced apart on pans. I use a #40 Zeroll scoop and do four cookies across and three down per pan.
Bake for about 10 to 12 minutes. The cookies will spread, the tops will be shiny and develop some attractive crackles. The edges of the cookies will be set but the centers will remain soft. Remove from oven, place on rack and allow cookies to cool completely on the pans.
Store cookies in an airtight container for up to 3 days – if they last that long!