These are soft, chewy cookie/brownie hybrids. Similar recipes are known as "Chocolate Chewies" and bring a crackly brownie top with a slightly chewy outside and soft center. You can make the dough ahead of time and freeze to bake later, or make it all at once!
Recipe adapted from "The Perfect Cookie" by America's Test Kitchen.
Makes 24 cookies
2 cups powdered sugar
6 tbsp cocoa powder
3 large egg whites
2 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla
1 oz semisweet chocolate, grated
2 cups pecans, finely chopped
Preheat oven to 325 F. Line two baking sheets with parchment paper.
Start by whisking together dry ingredients (powdered sugar, flour, cocoa powder, salt) in a medium size bowl.
Mix in egg whites one at a time on low speed until incorporated, then beat at medium high speed for about 3-5 minutes until well blended.
Add grated chocolate and chopped pecans and stir until mixed.
Scoop 1 tbsp portions and drop onto baking sheet; bake for 15-18 minutes.
Move parchment paper to wire rack to cool, then gently peel off parchment paper and serve.
