Chewy flourless chocolate-walnut cookies

I posted this picture the other day on my Instagram page and got several requests for the recipe so instead of sending each person the recipe I finally decided to post it on my blog. I can’t remember exactly where I found this recipe but it’s been a great success and very popular among those who are gluten and dairy free and those who just love a good cookie. 
The recipe is very easy and straight forward but accuracy in measuring is vital for a good result. As you can see all measurements are by weight so if you don’t have a scale please get one, it will improve your baking tremendously. 

Chewy Flourless Chocolate-Walnut Cookies

Makes approximately 16 large cookies

400 g powdered sugar

100 g cocoa powder

10 g corn starch

1 teaspoon salt

130 g egg whites 

2 cups coarsely chopped toasted walnuts

1 cup chocolate chips (optional)

• Combine all of the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix at low speed until blended
• Add the egg whites and continue to mix at low speed until the batter comes together and forms a very thick dough, about 1-2 min. Add the walnuts and chocolate chips if desired and continue to mix for a few more seconds or until the nuts and chips are throughly incorporated. 
• Turn off the mixer and remove the paddle attachment and scrape into the bowl. Using a very strong spatula ( the dough is very thick and will break a weak one) and scrape down the sides of the bowl and then cover with plastic wrap and let rest for 30 minutes. 
• While the dough is resting, preheat the oven to 300° F/160° C.
• Line 2 half sheet pans or heavy cookie sheets with parchment paper and spray the parchment with a pan release spray like Pam. The dough is very sticky and will glue itself to the parchment if you don’t spray. 
• Scoop out 12-16 evenly sized balls of dough and place half on each baking sheet leaving plenty of space between each ball. Place in the preheated ovens on two middle racks. 
• Bake for approximately 30 minutes rotating the pans halfway through and switch the top pan with the bottom pan to make sure they cook evenly. Bake until the cookies are shiny and lightly cracked on top with no dark dull spots left
• Remove the pans from the oven and carefully lift the parchment paper with the cookies onto a cooling rack and let them cook throughly before trying to remove them. 
• Once fully cool, store in an air-tight container for up to one week.