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Test Kitchen Approved

Summer Nights Chocolate Lava Cookies

Recipe By Cheryl Ytreeide and Pat Benfer


2 dozen

Prep Time

10 Minutes

Cooking Time

17 Minutes

Recipe By Cheryl Ytreeide and Pat Benfer

A meringue-like cookie with sweet chocolate and crunch toasted pecans.


2 1/4 cups powdered sugar

2 Tbsp. flour

3 egg whites

1 1/2 cups pecans, toasted and finely chopped

1/2 cup bittersweet chocolate chips

Savory Spice ingredients in this recipe

  • Natural Cocoa Powder

    Natural Cocoa Powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together powdered sugar, cocoa, flour, and salt in a large bowl. Beat in one egg white at a time with an electric mixer on low speed. Add vanilla extract and beat for 1 1/2 min. on high speed, scraping down the sides of the bowl several times. Fold in pecans and chocolate chips until evenly incorporated. Let cookie dough rest for 5 min. Spoon the dough by heaping tablespoons onto a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on the surface but soft in the center when pressed, about 14 to 17 min. Let cookies cool on pan for 5 to 10 min. Carefully transfer to a wire rack to cool completely.