Best Flourless Double Chocolate Pecan Cookies Recipes

Flourless Double-Chocolate Pecan Cookies image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 6

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Steps:

Preheat oven to 325 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.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES image

Yield 12 lg cookies

Number Of Ingredients 6

3 c confectioner's sugar
3/4 c Dutch-process cocoa powder (spooned and leveled)
1/2 t coarse salt
5 oz bittersweet chocolate, chopped
1 1/2 c chopped pecans(or other type of nut)
4 lg egg whites, room temperature

Steps:

Preheat oven to 325. In lg bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do no 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.) Makes 12