It’s not often I blog about chocolate cookies. Especially chocolate cookies with more chocolate inside.
I like chocolate, I really do. But for some reason, I’d choose a shortbread cookie or a sugar cookie or even a chocolate chip cookie over a full-out chocolate cookie.
This cookie though? It’s more like a brownie.
Like, you know the crackly top of a brownie that’s pretty much the best thing ever? These are like that all the way around and with the soft brownie part inside.
I realize that made absolutely no sense but trust me, it’s like a brownie!
I’m kind of obsessed with them.
They’re gluten-free so they are the perfect treat for someone following a gluten-free diet. They’re also really simple and really delicious so you should probably make some soon even if you aren’t gluten-free.
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adapted from Martha Stewart
- Preheat oven to 325F. Line two baking sheets with parchment paper.
- Put egg whites in a large mixing bowl. Beat to stiff peaks; set aside.
- In another mixing bowl, whisk together powdered sugar, cocoa powder, and salt until no lumps remain. Stir in chocolate and pecans.
- Gently fold in the beaten egg whites until completely combined.
- Drop 1/4 cupfuls onto the prepared baking sheets, 3 inches apart.
- Bake for 20 - 25 minutes, until the tops are dry and crackled, rotating the baking sheets halfway through. Transfer the sheets to to a wire rack to cool. Cool completely before serving.