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  • 1 3/4 cups powdered sugar
  • 1/2 cup Dutch process cocoa (made with alkali)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 cup coarsely chopped pecans or walnuts, toasted


  1. Preheat oven to 300F.
  2. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
  3. Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled.  Remove from parchment paper and place on a wire rack to cool completely.
Recipe by Tamar Haspel.


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The recipe was originally published as Chewy Flourless Chocolate Cookies on

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