Flourless Double-Chocolate Pecan Cookies

Ingredients

3 cups confectioners' sugar 360g)

¾ cup Dutch-process cocoa powder (spooned and leveled)

½ teaspoon coarse salt

5 ounces bittersweet chocolate, chopped - not too small (used TJ’s dark chocolate)

1 ½ cups chopped pecans (or other type of nut

4 large egg whites, room temperature

Directions

Preheat oven to 315 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).

Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Notes

Excellent, easy, fast.

Baled at 315F for about 18-19 min ( a little underbaked). Used big cookie scoop. 6 cookies/cookie sheet.

120 g confectioners sugar/cup

Doubled recipe