Ghirardelli Flourless Fudgy Chocolate Chip Cookies
Description
Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior.
Ingredients
•
1 cup finely chopped pecans
•
Cooking spray
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3 cups powdered sugar
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2/3 cup Ghirardelli Premium Baking Cocoa
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1/4 teaspoon table salt
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3 large egg whites, at room temperature
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2 teaspoons vanilla extract
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1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Directions
1
Preheat the oven to 350 degrees F.
2
Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
3
Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
4
Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
5
Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
6
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.