Today’s cookie is probably one of the shortest cookie recipes I’ve ever used, but yields an incredibly delicious little bite of heaven! In fact, the flavor and texture is quite close to a recipe from Bon Appetit which not only has a longer ingredient list but also takes lots of time, something that’s always in short supply around my house. The cookie is quite light, full of chocolate flavor, and wonderfully chewy. I made these to send to a fellow blooger, Cassie of a pinch of this and a dash of that, with whom I was paired in a cookie exchange hosted by Steph of stephchows. I hope you like them, Cassie!
Recipe adapted from Cooking Up a Storm
3 cups powdered sugar
1/3 cup cocoa
2 tablespoons flour
3 large egg whites
1-2 cups pecans, toasted and chopped
Line a cookie sheet with parchment and set aside.
In a large bowl, whisk powdered sugar, cocoa, and flour together.
With an electric mixer, beat in the egg whites, one by one on low speed.
Then, beat batter on high for 2 minutes.
Fold in pecans.
Using a small cookie scoop, portion cookie dough onto prepared pan, about 1 1/2″ apart.
Bake at 350 degrees for 15 minutes.
Allow cookies to cool completely before removing from parchment paper.
Store in a sealed container.