Ingredients
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3/4 cup Dutch-processed cocoa powder
2 1/2 cups confectioners' sugar
2 cups walnuts (roughly chopped) or 2 cups pecans (roughly chopped)
1 tablespoon pure vanilla extract
4 large egg whites
1 pinch salt
1/2 cup semi-sweet chocolate chips
Preparation
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Preheat the over to 350\u00b0F.
Line two baking sheeting with silicone mats or use non-stick baking pans.
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.
In another bowl, briefly whisk together the vanilla and egg whites.
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.
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!).
Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320\u00b0F.
Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
Allow to cool slightly then transfer for a wire rack. Store in an airtight container.
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