Flourless Fudgy Chocolate Chip Cookies with Ghirardelli

Ingredients

• 1 cup finely chopped pecans
• Cooking spray
• 3 cups powdered sugar
• ¼ teaspoon table salt
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Step 1

Heat your oven to 350°F. While it warms up, spread the pecans out on a baking sheet in a single layer and toast them in the oven for about 6 to 8 minutes, giving them a stir halfway through so they brown evenly. Once they’re fragrant and toasted, let them cool completely—this usually takes around 20 minutes.

Step 2

Line two large baking sheets with parchment paper and lightly spray the parchment to keep the cookies from sticking. In a big bowl, sift together the powdered sugar, cocoa powder, and salt. In a separate bowl, whisk the egg whites until they get frothy—it should take about a minute and a half. Then, mix the egg whites and vanilla into the dry ingredients. The batter is going to be quite thick, which is totally normal.

Step 3

Fold in the chocolate chips and the cooled pecans until everything is well combined. Using a cookie scoop or a couple of tablespoons, drop spoonfuls of dough onto the prepared sheets, spacing them about 3 inches apart.

Step 4

Pop the trays into the oven and bake the cookies for 8 to 10 minutes. You’ll know they’re ready when the tops look shiny and have cracks. Let them sit on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely, which should take another 15 minutes or so.