Ghirardelli Flourless Fudgy Chocolate Chip Cookies Recipe

Ingredients:

1 cup finely chopped pecans

Cooking spray

3 cups powdered sugar

2/3 cup Ghirardelli Premium Baking Cocoa

1/4 teaspoon table salt

3 large egg whites, at room temperature

2 teaspoons vanilla extract

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Instructions:

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.