Page 66 - Classic Cookies with Modern Twists

2. Preheat the oven to 350 degrees F. Line 2 baking sheets with

parchment paper. In a large bowl, sift together the sugar, cocoa,
and salt. In a medium bowl using a fork, whisk the eggs whites
and vanilla together.

3. Add the egg white mixture to the dr y ingredients, whisking
vigorously to thoroughly moisten them. When the batter is
slightly glossy, fold in the melted chocolate, followed by the
hazelnuts and cacao nibs. Mix well to evenly distribute the
ingredients.

4. Drop heaping t ablespoons of batter onto the baking sheets, 2
inches apart. Bake for 13 to 15 minutes, rot ating the sheets
half way through, or until the cookies expand slightly and deate

and the tops crack and become shiny. Allow them to cool for 5
minutes on the baking sheets before transferring the cookies to
a wire rack to cool completely.

WITH A TWIST

Fudgy Toa sted Walnut Chews: Substitute 2½ cups toa sted
walnut halves for the hazelnuts. Coarsely chop 1¾ cups,

and leave the remaining nuts whole or in large pieces.

Fudgy Moc ha-Almon d Chews: Substitute 2½ cups toa sted
whol e almon ds for the hazelnuts. Coarsely chop 1¾ cups,

and leave the remaining nuts whole or in large pieces. Add 1
tablespoon instant espresso powder with the vanilla
extract.