Chewy Chocolate Pecan Cookie

Connie
Cuisine

American

Category

Dessert, Gluten-Free

It is such a delight and brings me GREAT JOY to share cooking videos with y’all! My daughter Kristin and I LOVE spending time together in the kitchen making videos. These cookies may not look very pretty, but they are crowd pleasers. These took me a while to perfect - I spend a lot of time, sometimes months & months, developing recipes that I feel good about sharing. And this is one of them!

Chewy Chocolate Pecan Cookie

Ingredients

    • 3 c. powdered sugar (sift if you have time)
    • ¾ c. unsweetened  cocoa powder  (sift if you have time)
    • ½ tsp coarse salt
    • 1-2 tsps. corn starch

    • 4 large egg whites at room temperature

    • 1 tbsp vanilla
    • 4 oz. of a mixture of dark, semi-sweet & milk (or bittersweet, too)

    Directions

      1. Preheat oven to 350.   Line cookie sheets with parchment paper.

      2. In a mixing bowl, combine sugar, cocoa, salt & corn starch.   Whisk together lightly until blended.

      3. Lightly whisk egg whites and vanilla together. Add to sugar mixture. Stir till well blended, but don’t over mix.   Scrape down sides to get all the yummy bits from the sides and bottom. Fold in chocolate & nuts.

      4. Spoon batter onto cookie sheets with a small ice cream scoop.   Bake for  14 – 15 minutes. Don’t overcook. The tops will be shiny and will have some cracks.

      5. Drag the parchment paper from the cookie sheets onto wire racks to cool. The cookies can take several minutes to cool.

      6. Remove from wire racks and store in air tight containers when the cookies are completely cooled.