Ghirardelli Flourless Fudgy Chocolate Chip Cookies recipe
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Ingredients
- 1 cup finely chopped pecans Cooking spray 3 cups powdered sugar ⅔ cup Ghirardelli Premium Baking Cocoa ¼ teaspoon table salt 3 large egg whites, at room temperature 2 teaspoons vanilla extract 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Nutrition Info
- 170.8 caloriescarbohydrate: 25.9 gcholesterol: : -fat: 8.5 gfiber: 1.7 gprotein: 2.3 gsaturatedFat: 2.9 gservingSize: -sodium: 37.7 mgsugar: 22 gtransFat: : -unsaturatedFat: : -
Directions Ghirardelli Flourless Fudgy Chocolate Chip Cookies
Directions
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Preheat the oven to 350 degrees F.
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.
Line 2 large baking sheets with parchment paper, lightly coat parchment with cooking spray.
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.
Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
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.