Dark Chocolate lovers do I have a cookie for you! This was a very fun and different cookie to make. Why it is a unique cookie is that there is no flour and made of mostly egg whites, so it is sort of healthy also. The ending product turns out to be kind of a meringue, dry on the outside but nice and chewy inside.
FLOURLESS DOUBLE-CHOCOLATE COOKIES
Ingredients
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder Not regular Cocoa Powder, I used Hershey's Special Dark
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped (I used semi sweet chocolate chips)
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature
Directions
1.Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
2.Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days
Recipe adapted from Martha Stewart
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