Flourless, Butterless Chocolate Cookies

• Dutch-processed cocoa powder↗3⁄4 cup
• confectioners' sugar↗2 1⁄2 cups
• walnuts (roughly chopped) or 2 cups pecans (roughly chopped)↗2 cups
• pure vanilla extract↗1 tablespoon
• large egg whites↗4
• salt↗1 pinch
• semi-sweet chocolate chips↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat the over to 350°F.

2. 2

   Line two baking sheeting with silicone mats or use non-stick baking pans.

3. 3

   In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.

4. 4

   In another bowl, briefly whisk together the vanilla and egg whites.

5. 5

   Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.

6. 6

   Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).

7. 7

   Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.

8. 8

   Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.

9. 9

   Allow to cool slightly then transfer for a wire rack. Store in an airtight container.