Ghirardelli Fudgy Flourless Chocolate Chip Cookies

Servings: 20

Easy

Ingredients

  • 1 cup Pecans, finely choppedCooking spray
  • 2/3 cup Ghirardelli 100% Unsweetened Ground Cocoa
  • 1/4 teaspoon Salt
  • 3 Egg whites, large, at room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (12 oz) Powdered sugar
  • 1 cup (6 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

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. Then taste pure joy in every bite of these delicious flourless chocolate chip cookies!

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account