Chewy Chocolate Pecan Cookie
Rated 5.0 stars by 1 users
Category
Dessert, Gluten-Free
Cuisine
American
Author:
Connie
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!
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)
Ingredients
Directions
How To Make It
Preheat oven to 350. Line cookie sheets with parchment paper.
- In a mixing bowl, combine sugar, cocoa, salt & corn starch. Whisk together lightly until blended.
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.
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.
Drag the parchment paper from the cookie sheets onto wire racks to cool. The cookies can take several minutes to cool.
- Remove from wire racks and store in air tight containers when the cookies are completely cooled.
Recipe Video
Recipe Note
I love to crumble this cookie on top of my “breakfast bowl” with either the Apple Dip or Caramel Sauce folded into vanilla yogurt. It will change your life!
Enjoy a little taste of Heaven right here in Austin, Texas!