I made Dorie Greenspan’s recipe for croquants from Around My French Table, and then adapted the recipe to make a flourless chocolate version. (here is David Lebovitz’s version, which is nearly the same).
The regular version of this cookies was chewy and sweet (well, chewy warm from the oven; when cooled, they are crisp), and made me think of Gottleib’s Chocolate Chewies and Payard’s Flourless Chocolate Walnut Cookies.
So, I decided to swap out the flour for cocoa (by weight, 1.5 ounces). Plus, I added a little coffee powder and a pinch of salt. Plus, I added chocolate chips. And I used walnuts, but pecans or other nuts would be fine, too.
The cookies were a success: chewy and chocolate-ey. (well, chewy warm from the oven, crispy/chewy when cool, and less light then the plain version)
I added some almond extract to the plain, which added to the flavor. The plain have a very interesting texture, because they are light to the point of being hollow despite the lack of any beating of the whites.