Recipe: flourless double-chocolate pecan cookies

Ingredients

  • 3 cups confectioners’ sugar
  • 3/4 cup Dutch-process cocoa powder (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 5 ounces bittersweet chocolate, chopped
  • 1 1/2 cups chopped pecans (or other type of nut)
  • 4 large egg whites, room temperature

Directions

  1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).

  2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

source

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s