I was so nervous the first year I traveled to New York City to attend cooking classes at the International Culinary Center, although back in 2008 the ICC was known as the French Culinary Institute. The two intense days of cooking school was a very generous birthday gift. I was the only attendee from Boston with almost all of the students coming from New York and all the participating chefs were highly regarded. My first class was taught by the acclaimed pastry chef, Francois Payard and we made the most unbelievably delicious double chocolate walnut cookies. These thin, ooey-gooey cookies are easy to make and at the time, the most surprising aspect of the recipe was that there was no flour in the ingredients. Gluten-free baking was still not mainstream yet and in all the classes I had taken to date, we never baked without any flour! Now there’s an unlimited amount of gluten free recipe options. You could make these cookies by hand with a whisk or with a standing mixer, just don’t over mix the batter. These cookies are perfect for the holidays that are just around the corner.