by Kesha Alexander
3 cups powdered sugar
½ cup + 3 tbsp. Askinosie Natural Cocoa Powder
½ tsp. good sea salt
3 large egg whites, at room temperature
1 tbsp. vanilla extract
2 cups walnuts, toasted and chopped
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. The parchment paper is essential in order for the cookies to come off the baking sheet in one piece. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder and salt. Mix to combine. With the mixer running, in three stages add the egg whites. Then add the vanilla. Mix on medium speed for 5 to 10 minutes, until the mixture becomes slightly thick (batter should not run; don’t under mix). I tend to mix on the longer side because I like my cookies a bit fluffier. Stir in the toasted and chopped walnuts and mix thoroughly by hand. Using an ice cream scoop or large spoon, scoop 2-inch dollops of the batter onto the parchment-lined baking sheet. Place nine dollops per sheet, about 2 inches apart. Place baking sheet in oven and lower the temperature to 320 degrees. Bake for 14–16 minutes. The cookies are done when small cracks appear on the surface. Remove baking sheet from the oven. When cookies are still slightly warm, remove from parchment paper and cool cookies on wire rack. Store cookies in an airtight container for a few days.