• 3/4 cup cocoa powder
• 2 1/2 cups confectioners' sugar
• Salt
• 2 cups walnuts , roughly chopped
• 1 tablespoon vanilla
• 4 egg whites

Preheat the oven to 350°.

Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.

In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed.

With a 2-ounce ice cream scooper (or large tablespoon), scoop cookie dough and place onto a non-stick baking sheet pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).

Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in a cookie jar.