Fudgy Walnut Cookies

• INGREDIENTS
• 1 1/2 cups Valrhona cocoa powder
• 6 cups confectioners' sugar
• 2 teaspoons kosher salt
• 3 cups bittersweet chocolate chips
• 5 1/2 cups walnut halves, toasted and coarsely chopped (see NOTE)
• 8 large egg whites, at room temperature
• 2 tablespoons vanilla extract

1. Position oven racks in the lower and upper thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper or silicone liners.
2. Combine the cocoa powder, confectioners' sugar, salt, chocolate chips and walnuts in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 1 minute, then gradually add the egg whites and vanilla extract. Increase the speed to medium; beat for 3 minutes (and no more). The mixture will have thickened only slightly.
3. Use a 2-ounce (4-tablespoon; 1/4-cup) disher or scoop to transfer 6 mounds of dough to each baking sheet, spacing the mounds at least 3 inches apart.
4. Bake for 7 to 8 minutes, then rotate the baking sheets top to bottom and front to back; bake for 7 to 8 minutes or until small, thin cracks appear on the surface of the cookies.
5. Pull the parchment paper with the cookies onto a wire cooling rack; let the cookies cool completely before removing them from the paper.
6. NOTE: Toast the nuts in a medium, dry skillet over medium-low heat for several minutes or just until fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool completely before using.

ingredients, cocoa powder, sugar, kosher salt, bittersweet chocolate chips, walnut halves, egg whites, vanilla

Taken from www.epicurious.com/recipes/member/views/fudgy-walnut-cookies-52982881 (may not work)