What You'll Need:

• 1 ½ cups chopped dark chocolate, divided
• 4 Tablespoons 4th & Heart Salted Ghee Butter
• 1 Tablespoon vanilla extract
• ¾ cup sugar
• ½ cup cocoa powder
• ½ cup powdered sugar
• 2 Tablespoons cornstarch
• 4 large egg whites
• ½ teaspoon fine sea salt
• ¾ cup roughly chopped walnuts

Instructions:

1. Arrange two racks in the oven, dividing it into thirds. Preheat to 375°F, and line two large baking sheets with parchment paper.
2. Combine 1 cup of the chopped dark chocolate and the salted ghee in a heatproof bowl. Microwave for 30-seconds, and stir well, melting as much of the chocolate and ghee as possible. Continue to microwave on 10-second intervals, until completely smooth and glossy, stirring between each interval. Whisk in the vanilla extract, and set aside.
3. In a separate medium bowl, sift together the cocoa powder, powdered sugar, and
   cornstarch. Set aside.
4. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high for 2 minutes, or until soft peaks form and the mixture is bright white and glossy.
5. Using a spatula, gently fold in the slightly warm chocolate-ghee mixture until evenly combined, then fold in the sifted cocoa powder mixture. Lastly, stir in the remaining chopped dark chocolate, and the walnuts.
6. Cover and let the dough rest for 10 minutes to thicken (or refrigerate for 5 minutes if your kitchen is very warm). The batter should be thick enough to scoop but still fudge-like.
7. Using a small ice cream scoop, portion about 2 tablespoon scoops onto the prepared baking sheets, spacing them at least 1 inch apart. Reduce oven temperature to 350°F and bake for 10-12 minutes, or until the cookie tops are shiny and the edges are set.
8. Let cookies cool for 3-4 minutes on the baking sheets before transferring. Enjoy warm!