Shelly's Recipe

FLOURLESS CHOCOLATE COOKIES

Category: Cookies

1/2 cup plus 3 tbsp Dutch-process cocoa
3 cups powdered sugar
Pinch of salt
2 1/3 cups pecans, toasted and coarsely chopped
4 large egg whites, at room temperature
1 tbsp vanilla extract

Preheat the oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.

Combine the cocoa, sugar, salt and pecans in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has thickened slightly. Do not overmix.

With a 1-oz cookie scoop or a generous tbsp, scoop the batter onto the prepared baking sheets, to make cookies 2 inches in diameter. Space the cookies widely.

Put the cookies in the oven and immediately lower the temperature to 325 F. Bake about 15 minutes, or until small, thin cracks appear on the surface, switching the pans halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack. Cool completely before removing cookies from the paper. Makes 2 dozen.