Fudgy Chocolate-Walnut Cookies

This recipe was contributed by François Payard to Food and Wine. 

These cookies are very brownie-like and chewy decadent :). It's just a really good recipe. The first time, I had some problems getting 12 evenly-sized cookies. A couple were just huge and misshapen, but it didn't matter.

I added the peppermint oil which gives them a nice and subtle holiday vibe. I suggest using a food processor to chop the walnuts. Also I run the sugar/chocolate mixture through a sifter before adding the walnuts.

Update: Dec 27 - To control the size of the cookies, I use 2 tablespoons dipped in water. You can see how in the pictures. 

ACTIVE: 25 MIN

TOTAL TIME: 45 MIN

SERVINGS: MAKES TWELVE 4-INCH COOKIES

9 oz walnut halves (2 3/4 cups)

3 cups confectioners' sugar

1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

4 large egg whites, at room temperature

1 tablespoon pure vanilla extract

1/4 teaspoon peppermint oil (optional)

Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 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 confectioners' 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 the baking sheets in 12 evenly spaced mounds.

Bake the cookies for about 20 minutes, until the tops of the cookies 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.

The cookies can be stored in an airtight container for up to 3 days.