These cookies are somewhat of a southern California legend. They were served at a landmark restaurant near the pier in Huntington Beach until the 90s. So popular that the recipe was regularly requested by Los Angeles Times readers and the chef finally gave his secret recipe!

These cookies are crowd pleasers, lots of chocolate, gluten-free and dairy-free. What I like best about them is that they don’t use a bunch of gluten substitutes and creative changes…they were just designed that way. They are so quick to get in the oven. You might need to get a batch going now. What are you waiting for?!

Maxwell’s Fudge Drop Cookies

5 1/4 cups powdered sugar

4 heaping Tbsp cocoa powder

2 cups walnuts, coarsely chopped

dash of salt

1/2 cup egg whites (I used about 4 eggs)

Preheat oven to 300 degrees

Combine sugar, cocoa, nuts and salt in a mixing bowl. Mix at low speed until well blended. Add unbeaten egg whites and mix quickly until moistened. Be careful not to overmix.

Line baking sheets with parchment paper. Drop rounded tablespoons 2-3 inches apart as the cookies will double in size.

Bake for about 20 minutes until they are shiny on top, fudgy inside and slightly crisp-cracked around the sides.

Makes 2-3 dozen.

Mix all of the ingredients, except for the egg whites. Then add the egg whites and stir until incorporated.

Don’t over mix!

Drop rounded tablespoons of dough onto the parchment lined cookie sheet and bake.

Enjoy the chocolatey, crunchy, chewy bit-o-heaven!

What’s your vote, with walnuts or without?