Oh, how I love the Pastry Queen! I saw these cookies when I was flipping through her cookbook when I first got it for Christmas and immediately put them on my list. They are so simple to make, and have helped me satisfy a chocolate craving in no time 🙂 I also like how easy it is to adapt them to your tastes. You can make them very simple, or you can add in things such as coconut, various nuts, and chocolate chips. I think these would even be good with white chocolate or peanut butter chips. This time I kept the pecans that the recipe called for and added in coconut and chocolate chips. I really liked them that way, and will keep trying new versions in the future.
Chewy Chocolate Cookies
Source: Pastry Queen Christmas by Rebecca Rather
2 cups whole pecans
3 large egg whites
2 ¼ cups powdered sugar
6 tablespoons unsweetened cocoa powder
Pinch of kosher salt
½ teaspoon vanilla extract
Preheat the oven to 350 degrees. Arrange the pecans on a rimmed baking sheet in a single layer and toast them for 7 to 9 minutes, until darker in color and aromatic. Remove from the oven, transfer to a bowl, let cool, and coarsely chop.
Reduce oven temperature to 300 degrees. Line baking sheets with parchment paper or silicone mats.
In a large bowl, briskly whisk the egg whites until foamy, about 30 seconds. Stir in the powdered sugar, cocoa, salt, vanilla, and pecans. Using a 1-inch-diameter scoop, drop spoonfuls of dough 1 ½ inches apart on the prepared pans. Bake for 8 to 10 minutes, until set and shiny, with zigzag cracks on top. Remove from the oven and let cool on the pans for 5 to 10 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. The cookies will keep for up to 1 week in an airtight container or 3 weeks tightly wrapped and frozen.