Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Active Time
15 Mins
Total Time
45 Mins
Yield
Makes about 20

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.

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