Ghirardelli's Decadent Flourless Chocolate Chip Cookies

Ingredients 0/7

Step 1

Heat your oven to 350°F. Spread the pecans out on a baking sheet in a single layer, then pop them in the oven and toast for about 6 to 8 minutes. Give them a stir halfway through so they brown evenly. Once they smell nutty and toasted, take them out and let them cool completely—it usually takes around 20 minutes.

Step 2

While the pecans cool, line two large baking sheets with parchment paper and give the paper a light spray with cooking spray to keep the cookies from sticking. In a big bowl, sift together the powdered sugar, cocoa powder, and salt. In another bowl, whisk the egg whites until they get frothy—this should take about a minute and a half. Fold the egg whites and vanilla into the dry ingredients; the batter will be thick, but that’s what you want.

Step 3

Stir in the chocolate chips and toasted pecans until everything is mixed well. Use a cookie scoop or spoon to drop about two tablespoons of dough onto the prepared sheets, spacing them about 3 inches apart.

Step 4

Bake the cookies for 8 to 10 minutes, until the tops look shiny and have those classic cracks. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely, which should take around 15 minutes. Enjoy!