Zach and I love a good brownie. We love a good cookie, too. So naturally we thought it seemed pretty ingenious to combine the two, as found here on the novice chef. We just had to try her recipe, with our own little twist, and were very pleased with the end result. It was a tad bit cocoa-y for my taste, but still yummy. I told Zach they turned out a little tough on the outside yet soft and mushy on the inside, just like I like my men. We giggled. These cookies are so Z.
1 cup chopped walnuts
1 1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
pinch of salt
2 egg whites, room temperature
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips
(chocolate chips not pictured...their addition was a game-time decision)Directions:
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.
Mix sugar, cocoa and salt in a bowl. Stir in walnuts and chocolate chips. Add egg whites and vanilla, beat with a fork or electric mixer on medium until batter is just moistened (do not over mix).
Drop batter by the tablespoonful onto baking sheet in evenly spaced mounds, leaving lots of room for spreading. Bake cookies until tops are slightly cracked and glossy, about 12 minutes. We didn't let ours get too cracked as we wanted them to be ooey-gooey.
Let cool for 5 minutes. Store in an airtight container at room temperature for up to a week.