Ingredients:
- 3cups powdered sugar
- ⅔cup unsweetened cocoa
- ¼teaspoon salt
- 3large egg whites, at room temperature
- 2teaspoons vanilla extract
- 1(4-oz.) semisweet chocolate bar, chopped
- 1cup toasted chopped pecans
Directions:
- Preheat oven to 350°F. Sift together powdered sugar, cocoa, and salt in a large bowl. Step 1
- Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. (Batter will be very thick.) Stir in chopped chocolate and pecans until well combined. Step 2
- Drop cookies 3 inches apart using a 1 ½-inch cookie scoop (about 2 tablespoons) on a parchment paper-lined baking sheet lightly greased with cooking spray. Step 3
- 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. Step 4