Flourless Walnut Chocolate Cookies

Posted by on Oct 3, 2014 in Cookies | 0 comments



When pastry chef, Jacques Torres, especially known for his chocolate sweets, announced he and his wife were expecting a baby he was shamelessly giddy. Somehow, he managed to bake a flourless cookie for “The Chew” crew; fats come from chocolate and walnuts—no butter.  Mr. Chocolate said these are best the next day, so be strong and stash them in the refrigerator.








Often, I become skeptical when I see a frenzied cook-off on a cooking program.  How accurate is this going to be.

Assembling ingredients is messy and since I hate cleaning –up,








I weighed each item and left the notes at the bottom of this post.









You can do this without a mixer; a spatula works too.




































Nimbly, scoop the cookie batter onto prepared sheet pans.  Using parchment paper instead of usual Silpat Mats makes the viewing easier.  (Checking to see if chocolate is golden brown is a tricky).  Leave plenty of room –these spread out.








Begin checking cookies after 10 minutes…









Glossy nutty decadence in the purest form; these slightly soft but cracked cookies have some swagger!

Good thing I am home alone--

Flourless Walnut Chocolate Cookies


  • 1 1/3 cup Dark Chocolate pieces (8-ounces)
  • 1 cup Walnuts (3-ounces)
  • 4 1/2 cups Powdered Sugar (18-ounces)
  • 1 1/3 cup Cocoa Powder (4-ounces)
  • 5 Egg Whites
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt


  1. Preheat your oven at 350 F.
  2. Crush walnuts and chocolate pieces using a rolling pin or mallet.
  3. Combine powdered sugar and cocoa powder in a bowl and mix in egg white.
  4. Once well mixed, add walnuts and chocolate pieces.
  5. Add vanilla and salt, stirring well as the batter thickens.
  6. Let it temper so that it has a shiny look.
  7. Use a small scoop to form dough into balls.
  8. Place them on a prepared baking sheet, spaced apart because they will expand as they bake.
  9. Bake for about 12 minutes at 350 F, or until golden brown.
  10. --Jacques Torres

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Kitchen Hijack

Posted by on Jun 9, 2014 in Cookies | 1 comment

Guess who hijacked my kitchen and baked these delicious cookies?

♥  xococo  ♥

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Don’t Explain.

Posted by on Jun 2, 2014 in Cookies | 4 comments

Many moons and Y2K worries ago, Bon Appétit printed a recipe for Giant Chocolate-Toffee Cookies in their March 2000 issue.  If you are a cookie monster, adore gobs of chocolate, matched with Heath bars these nearly flourless walnut studded giants will send you for cover with a glass of cold milk in hand.








I had a cache of random chocolate bars in my pantry and baked these dark beauties on Sunday afternoon.








Combine the dry ingredients in a bowl.  Melt the butter and chocolate over simmering water until silky smooth.








While the chocolate cools,








beat the sugar with the eggs until light and thickened.  This is an important step.  Beat the eggs for a full 5 minutes until nearly doubled in volume.  Because there is little flour included, this adds structure to the cookies.








Beat in the chocolate and vanilla.








Stir in the flour,








chopped nuts and chopped heath bars.








Chill the batter at this point at least an hour or until firm.








Using an ice cream scoop, drop the batter onto prepared baking sheets (they will stick unless you use parchment or Silpat mats) and bake until just dry on top and slightly cracked.  The cookies spread out--allow plenty of space between them.

It is easy to over bake chocolate cookies because you cannot see the browning aspect.








Cool completely on the sheets.








The cookies are chewy; full throttle chocolate with bits of molten toffee (to which I add a sprinkle of sea salt before baking).








Indulge-- don’t explain.


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Pumpkin Poetry Second Stanza

Posted by on Nov 6, 2013 in Cookies | 0 comments

Pumpkin Poetry Second Stanza

What to do with the other half of the pumpkin puree was the dilemma.

Cookies seemed the reasonable response.  I wanted a sturdy cookie with a delicate spiced perfume that would break and crumble on a saucer with a steamy latte nearby.








I gathered ingredients and kicked a few tires—








Whisk together the flour, baking soda, powder, salt and pumpkin pie spice.  If you missed it, the recipe is here.








Combine the wet ingredients.






















Then add the dry ingredients in two batches.  It allows the wet ingredients to absorb the flour without shocking it.  No one likes a scared pumpkin cookie.















Scoop the dough onto prepared sheet pans and flatten slightly with a moist palm--not a sweaty one though.






















When the cookies are baked and cooled, drizzle the smooth beige glaze over the top.

The icing was another way to carry the pie spice note to its soul mate, orange juice.

My tendency is to make large cookies (these were the size of a small scone) but a smaller cookie would be dandy too.








These are for you, Daddy.  Dunk away...

Pumpkin Spice Cookies


  • Cookies:
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon Kosher salt
  • ½ cup (1 stick) butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla
  • Icing:
  • 1 cup Confectioners’ sugar, sifted
  • ½ teaspoon pumpkin pie spice
  • 1 Tablespoon soft butter
  • 3-4 Tablespoons orange juice


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, soda, powder, salt, and pie spice..
  3. In another bowl, cream the butter and sugars together. Add the egg, vanilla, and pumpkin.
  4. Add the dry ingredients to the wet in two batches and mix until combined.
  5. Scoop the dough onto prepared baking sheets. Bake for 10-15 minutes (depending on size). Cool completely.
  6. For the icing, combine sugar with butter, and spice. Add orange juice one tablespoon at a time until the right constancy to drizzle over the tops.
  7. Makes 20-30 cookies
  8. © Copyright 2013 Peggy Barrett Lunde
  9. All Rights Reserved


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Hand Cookies

Posted by on Apr 17, 2013 in Cookies | 1 comment

Hand Cookies


Let us raise a standard to which the wise and honest can repair; the rest is in the hands of God.

--George Washington






Hand cookies with Grandma

Click on the link above for a sweet treat from Olive Us







My tiny version of Grandma Donna's  helping hands...

I have had this cookie cutter for 30 years--but found it a bit strange.

Grand children are the missing ingredient!


Hand Cookies


  • 1 1/3 cup softened butter
  • 1 1/2 cups suger
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup heavy cream
  • 4 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder


  1. Cream together the butter, sugar, and vanilla; Add eggs one at a time.
  2. In a separate bowl, sift together flour, salt and baking powder.
  3. Add 3/4 flour salt, and baking powder mixture to the creamed mixture.
  4. Add cream to combine; then add last 1/4 of the flour just until combined.
  5. Flatten the dough into a disk; wrap; refrigerate fir 30 minutes.
  6. Roll out the dough and cut out hand-shapes with a knife.
  7. Bake at 375 for 6-8 minutes.
  8. Decorate
  9. --Recipe adapted from video Olive Us




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The New Cookie

Posted by on Dec 14, 2012 in Cookies | 1 comment

MP broke the Peppermint Bark into a sweet stack-- but before it was eaten-- I made Garrett McCord's dense, fudgy, chocolate-y Peppermint Bark Cookies.










Most of the ingredients are on hand once you have made or purchased the bark.











It is always important to use room temperature butter.









Equal parts of white sugar and brown sugar are creamed together









before adding the egg and vanilla extract.








Room temperature butter is important because the granules of butter and sugar combine and become smooth and creamy.









Another step I never skip is sifting the dry ingredients together.








Equal distribution.








Slowly mix the dry ingredients into the creamed butter just until combined.  You can over mix the dough.








Here the recipe calls for the addition of 1 cup of peppermint bark cut into small chips.  MP and I decided after a taste test and mobile conference call with the girls, that the cookie needed more bark to rightfully announce the marriage of chocolate to peppermint bark.








Fold the bark into the dough and roll into balls.








Another tip.  It is difficult to tell when chocolate cookies are done because there is no way to see if they are "golden" around the edge . Right?

Check the cookies at the least amount of recommended baking time.  When the surface of the cookie looks dry and slightly cracked--they are done.

Thanks Garrett!








Peppermint Bark Chocolate Cookies


  • 1 cup of butter
  • 3/4 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 3/4 cups of all-purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • Pinch of salt
  • 1 cup of peppermint bark, broken into little chip size pieces


  1. Preheat the oven to 350°F.
  2. Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
  3. Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix).
  4. Fold in the peppermint bark chips.
  5. Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes; then transfer to a wire rack to cool completely.
  6. Makes approximately 3 dozen cookies.
  7. --Garrett McCord, Vanilla Garlic



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