↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
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.
view more member recipes
FLOURLESS CHOCOLATE COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Flourless Chocolate Chewies
by suemunzlinger
1/2 cup unsalted butter 1 can (14 oz) Eagle Band sweetened condensed milk 1/2 cup Herseys cocoa powder 2 teaspoon pure vanilla 1/4 teaspoon salt 2 cups chopped pecans 1 cup chocolate chips In
by suemunzlinger
1/2 cup unsalted butter 1 can (14 oz) Eagle Band sweetened condensed milk 1/2 cup Herseys cocoa powder 2 teaspoon pure vanilla 1/4 teaspoon salt 2 cups chopped pecans 1 cup chocolate chips In
Flourless Chocolate Cake
by sgre52160
1 2/3 cups (10 oz pkg) bittersweet chocolate morsels 1 cup unsalted butter, cut into pieces 1/4 cup water 1/2 tsp Instant Coffee Granules 1/3 cup sugar 8 large eggs Confectioners sugar Sweetene
by sgre52160
1 2/3 cups (10 oz pkg) bittersweet chocolate morsels 1 cup unsalted butter, cut into pieces 1/4 cup water 1/2 tsp Instant Coffee Granules 1/3 cup sugar 8 large eggs Confectioners sugar Sweetene
Chocolate Hazelnut Flourless Cake
by sgre52160
2 tablespoons butter 3 tablespoons cocoa powder 1/2 cup almonds or hazelnuts, blanched 8 tablespoons sugar 3 ounces bittersweet chocolate 1/2 cup sour cream 2 egg yolks 1 teaspoon vanilla ext
by sgre52160
2 tablespoons butter 3 tablespoons cocoa powder 1/2 cup almonds or hazelnuts, blanched 8 tablespoons sugar 3 ounces bittersweet chocolate 1/2 cup sour cream 2 egg yolks 1 teaspoon vanilla ext
Omg Cookies, Aka: Salted Browned Butter Pretzel Butterscotch Chip And Chocolate Chunk Cookies
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
view more member recipes
related CDKitchen recipes
Cookies 'n' Cream Frappe
Witch Hat Cookies
Boston Market Saucer Sized Chocolate Chip Cookies
Bug Mountain Cake
Aunt Woody's Easy Ice Cream Pie
Cookies 'n Cream Cheesecake
Easy Halloween Peanut Butter Treats
Cappuccino Cookies