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



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.


About 2 dozen

Thanks To

Cheryl Ytreeide and Pat Benfer

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Savory Spice Shop Ingredients
Cocoa Powder, Natural 4 oz bag $5.10
Sea Salt, Mayan 2 oz bag $2.35
Vanilla Extract Pure Madagascar -2floz $9.95



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