Flourless Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- 3/4 cup good quality cocoa powder see Notes
- 1 teaspoon coarse sae salt
- 1/3 cup mini chocolate chips
- 1 cup whole pecans finely chopped
- 4 large egg whites at room temperature and lightly beaten
Instructions
- Preheat oven to 325°F.
- Line four baking sheets with parchment paper. (See Notes)
- In a large bowl, whisk together sugar, cocoa powder and salt
- Stir in the chocolate chips and pecans.
- Add egg whites and stir until just combined (do not over mix.)
- Drop batter by heaping teaspoons about 2 inches apart onto the baking sheets (they spread a bit while cooking).
- Bake for 15 to 17 minutes, rotating baking sheets halfway through, until cookie tops are dry and crackled.
- Transfer sheets to a wire rack to let cookies cool completely.
- Carefully peel the cookies from the parchment as they may stick.
- Store cookies in a sealed container between layers of parchment paper at room temperature for up to 5 days.
Notes
* I prefer Scharffen Berger’s 100% Unsweetened Dark Chocolate Cocoa Powder.
* Consider using walnuts or almonds in place of pecans.
* I was able to fit 6 cookies on each 15x11 baking sheet. If you only have two sheets, you can remove cookies still on the parchment paper to cool. Then re-line the same baking sheets with fresh parchment paper.
* Consider using walnuts or almonds in place of pecans.
* I was able to fit 6 cookies on each 15x11 baking sheet. If you only have two sheets, you can remove cookies still on the parchment paper to cool. Then re-line the same baking sheets with fresh parchment paper.
