Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the eggs whites can’t possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
- 3 cups/300 grams confectioners’ sugar
- ¾ cup/90 grams dark cocoa powder
- ½ teaspoon/6 grams kosher salt
- 5 ounces/135 grams 72 percent chocolate, preferably with nibs, chopped
- 1 ½ cups/135 grams chopped, toasted pecans
- 4 large egg whites, room temperature
- ½ cup/100 grams sugar cubes, crushed, for the tops
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (24 servings)
143 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 2 grams protein; 107 milligrams sodium
- Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
- Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
- Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
- Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.