Ghirardelli Flourless Fudgy Chocolate Chip Cookies

Servings: 20

Time: 8-10 mins

Ingredients

6 oz. (1 cup) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2/3 cup Ghirardelli Premium Baking Cocoa (100% unsweetened cocoa)
1 cup finely chopped pecans
Cooking spray
3 cups (about 12 oz.) powdered sugar
1/4 tsp table salt
3 large egg whites, at room temperature
2 tsp vanilla extract

Directions

Preheat oven to 350°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.