Summer Nights Chocolate Lava Cookies
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Ingredients:
- 2 1/4 cups powdered sugar
- 6 Tbsp. natural cocoa powder
- 2 Tbsp. flour
- generous pinch of Mayan sea salt
- 3 x egg whites
- 1 1/2 oz. bittersweet chocolate, chopped
- 1 tsp. pure vanilla extract
- 1 1/2 cups pecans, toasted and chopped
- 4 tsp. cacao nibs
Directions:
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together confectioner’s sugar, cocoa, flour, and salt in a large bowl. Beat in one egg white at a time with electric mixer on low speed. Add vanilla extract and beat for 1½ minutes on high speed, scraping down sides of bowl several times. Fold in pecans, chocolate, and cacao nibs until evenly incorporated. Let cookie dough rest for 5 minutes. Spoon the dough by heaping tablespoon on to a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on surface but soft in the center when pressed, 14-17 minutes. Let cookies cool on pan for 5-10 minutes. Carefully transfer to a wire rack to cool completely.
Yields:
2 dozenThanks to:
Cheryl Ytreeide and Pat Benfer, Savory Spice Shop-Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.