Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
40 mins
total:
1 hr 10 mins
Servings:
20
Yield:
20 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F.

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  • Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.

  • Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.

  • Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.

  • Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.

  • Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

Nutrition Facts

171 calories; protein 2.3g 5% DV; carbohydrates 25.9g 8% DV; fat 8.5g 13% DV; cholesterolmg; sodium 37.7mg 2% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2018
I was pleased with this recipe and will make it again. It's crisp on the outside and moist on the inside. The entire family liked this new recipe! Read More
(3)

Most helpful critical review

Rating: 3 stars
12/23/2018
Batter. Much thicker than in video. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2018
I was pleased with this recipe and will make it again. It's crisp on the outside and moist on the inside. The entire family liked this new recipe! Read More
(3)
Rating: 5 stars
12/18/2018
Amazing flourless recipe. The cookies were easy to make and tasted great! I really liked the fudgy brownie-like texture. Toasting the pecans were key in making these and chopping them up fine-- if you are not a nut person you can just skip this step altogether. Overall this an amazing recipe that will be my go-to flourless cookie recipe. Read More
(1)
Rating: 4 stars
12/22/2018
These cookies were a hit with everyone!! Read More
(1)
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Rating: 5 stars
12/22/2018
No changes and I will make it again and again etc. I have a daughter-in-law who needs all gluten free foods this is a great recipe so that everyone can enjoy and less work for me...The cookies are delicious Read More
(1)
Rating: 5 stars
12/30/2018
I did add some chocolate nibs to the recipe and would absolutely make them again. Great recipe! Read More
Rating: 5 stars
01/24/2020
I have made it several times. Always a winner Read More
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Rating: 5 stars
04/17/2019
It was delicious and very well executed but I think you should use a little bit of coco powder In the mix to give it the beautiful chocolate taste it s missing Read More
Rating: 5 stars
05/26/2019
Very very good cookies! Addictive! Rich delicious flavor. Be careful how big your eggs are.... we wasted 2 batches & 13 after figuring out we used the cage free eggs that are much larger than regular eggs & that kept the batter from cooking & spreading. Was a HUGE disappointment as we were REALLY excited to make these again! Read More
Rating: 3 stars
12/23/2018
Batter. Much thicker than in video. Read More