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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- 4 egg whites at room temperature
- 3 cups powdered sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 5 ounces bittersweet chocolate chopped
- 1/2 cups chopped pecans
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.