Flourless Chocolate Cookies

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.

Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.

Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.

Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.