Recipes Fudgy Chocolate-Walnut Cookies 4.0 (2,919) 5 Reviews New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking. More Cookie Recipes By François Payard François Payard Instagram François Payard is a third generation French Pastry Chef born in Nice on July 16th, 1966. François cultivated his passion for the art of Pastry as a child in his grandfather's acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by delicious, classic French pastries, a tradition carried on by his parents and grandparents for over fifty years.Payard has opened bakeries and patisseries at Caesars Palace in Las Vegas, as well as multiple locations in Manhattan, Japan and Korea. Not just a chef, François is also the author of the popular cookbooks "Bite Size: Elegant Recipes for Entertaining", Simply Sensational Desserts," "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone" and "Payard Desserts." Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 25 mins Total Time: 45 mins Yield: 12 4-inch cookies Ingredients 2 3/4 cups walnut halves (9 ounces) 3 cups confectioners' sugar 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Directions Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them. In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving. Make Ahead The cookies can be stored in an airtight container for up to 3 days. Rate it Print