These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 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 (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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.

Cook's Note:

Some prefer Dutch-processed cocoa for richer flavor. I use Ghirardelli(R) 100% Cocoa.

Nutrition Facts

160 calories; protein 2.3g; carbohydrates 22g; fat 8.3g; sodium 70.1mg. Full Nutrition
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