These flourless cookies are decadently rich with pockets of melted chocolate tucked beneath their crinkly tops. They are light, with crisp edges and chewy, chocolatey centers. They are pure delight for anyone who enjoys a chocolate treat occasionally (or frequently).
With just 7 ingredients these cookies are easily made in 30 minutes. Two types of chocolate and toasted pecans pair up beautifully.
Egg whites and powdered sugar are what brings the batter together, giving these cookies a wonderful texture. Stash some in the freezer for an anytime chocolate fix.
Fudgy Flourless Chocolate Pecan Cookies
Adapted from Southern Living
Author: Kiyo Miller
Serves: 24
Ingredients
- 3 cups (360g) powdered sugar
- ⅔ cup (65g) unsweetened cocoa
- ¼ teaspoon salt
- 3 large (90g) egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 (4-oz.) semisweet chocolate bar, chopped
- ¾ cup (90g) toasted chopped pecans
Preparation
- Preheat oven to 350 degrees.
- Sift together powdered sugar, cocoa, and salt in a large bowl.
- Whisk egg whites until frothy (hand mixer works great). Stir egg whites and vanilla into powdered sugar mixture. The batter will be very thick. Stir in chopped chocolate and pecans until well combined.
- Drop cookies 3-inches apart using a 1½-inch cookie scoop (about 2 tablespoons) on a parchment-lined baking sheet lightly greased (otherwise they will stick) with cooking spray.
- Bake until tops are shiny and cracked, about 8 - 10 minutes. Cool on baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.
