Confession. It’s December 14th and there’s not one single Christmas decoration up in my house. And, if I’m laying it all out here, I haven’t even really started shopping. I know! It’s terrible. And it’s so unlike me. I don’t know what happened.
So I’ll keep it short here because I need to go find a Christmas tree. And make a wreath for the door. And spend the night in the mall. And change the curtains because our normal orange ones won’t match the Christmas decor. I’m so serious. But I needed to share these with you. Because somehow, with a to-do list that could make anyone cry, I’ve found the time to make more cookies. Weird.
The original recipe uses macadamia nuts. I normally really hate nuts in my cookies (and brownies) but these sounded good to me, so I bought macadamia nuts. Have you bought macadamia nuts recently? Did they go up in price? Is there a shortage? Because whoa. $$$$$. So, I tried again with pecans because I didn’t want to post a recipe that required you to buy nuts at $15-20 a pound. But I wasn’t a fan. So, I tried again with walnuts. And this is where I realize…I know exactly why I haven’t done anything I need to do. But that’s ok, because sometimes you just need to stop everything and make cookies.
Chocolate Walnut Chewies (adapted from Martha Stewart Living; makes about 30 cookies)
3 cups confectioners’ sugar
3/4 cups baking cocoa (unsweetened)
1/2 teaspoon kosher salt
Small pinch of nutmeg
5 ounces semi-sweet chocolate, chopped (I used chocolate chips)
1.5 cups chopped raw walnuts
1 teaspoon pure vanilla extract
4 large egg whites
1. Preheat oven to 325. Line a baking sheet with parchment.
2. In a large bowl, whisk the sugar, cocoa, salt and nutmeg. Stir in the chocolate, nuts and vanilla.
3. Add the egg whites and continue to stir until combined.
4. Using a spoon drop about 2 tablespoons of dough onto prepared baking sheet.
5. Bake until the tops of the cookies appear dry and cracked. About 15 minutes.
6. Remove and let cool. Enjoy.
PS. I hear Santa went gluten free this year. He’ll love any of these. Click on the photo for the recipe.
Posted on December 14, 2012