- Do you like chewy cookies? Do you love the chewy edge of a brownie? Then these cookies are your ultimate treat.
- This is a curious recipe, based on the famous featherweight chocolate cookies at the (now defunct) Payard New York City patisserie. The cookies it produces are utterly chewy, studded with flecks of walnuts, and very, very chocolatey. They're rich without being too sweet, and so chewy you almost feel like you're eating a caramel. This, in our opinion, is a very good thing.
- The recipe, it turns out, is really just a modified meringue, with barely-beaten egg whites, cocoa powder, and powdered sugar. There's no fat except for what's in the nuts. It's the strangest cookie recipe we know. The thick, goopy batter always looks very unpromising. But then it turns out these shiny, crackly cookies, with a minimum of work and an incredibly chewy texture and chocolate taste.
Here are the recipes, one the original version from Payard, and the other from Orangette.
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