Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Believe it or not, these chewy, brownie-like cookies are gluten free. Try not to eat them all in one sitting--our Test Kitchen found them especially hard to resist.
How to Make It
Step 1
Preheat oven to 350°F. Sift together powdered sugar, cocoa, and salt in a large bowl.
Step 2
Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. (Batter will be very thick.) Stir in chopped chocolate and pecans until well combined.
Step 3
Drop cookies 3 inches apart using a 1 1/2-inch cookie scoop (about 2 tablespoons) on a parchment paper-lined baking sheet lightly greased with cooking spray.
Step 4
Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks, and cool completely, about 15 minutes.