Sunday, March 21, 2010

Flourless Chocolate Chip Cookies with Pecans

(about 6-8 cookies)


I woke up to a very cold house this morning and wondered what was up with the temperature. Its nearing the end of March and often I'm already running the air conditioner. Well, I looked out of the window and there was snow on the ground; in Dallas of all places.

This seems to have been an unusual year. Last month around President's Day we had snow which remained on the ground for several days as well. Brings back memories of Canada.

Cold days seem nice for baking, so I made a batch of these cookies to have with my coffee this morning. I wasn't thinking and used white chocolate chips which are too sweet for this. In retrospect, I should have used semi or bittersweet chocolate chips.



1 1/3 cups icing sugar
1/2 cup cocoa powder, I used Hershey's unsweetened natural
1/2 cup semisweet or bittersweet chocolate chips
1/2 cup pecans, lightly toasted and broken up
2 large egg whites, slightly beaten

Preheat oven to 325°F.

Combine the icing sugar, cocoa powder, chocolate chips and pecans in a large bowl. When the dry ingredients are well combined, stir in the egg whites just until everything is evenly moist.

Drop by the heaping tablespoonful onto parchment or Spilat lined cookie sheets (those French baking mats).

Bake for about 16-18 minutes or until the tops are slightly cracked. I err on the side of slightly under-baked as I like them somewhat chewy. Allow to cool before removing from the cookie sheets.

I make these in small batches because they seem best the day they are made or perhaps one day later.

4 comments:

Alisa-Foodista said...

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Anonymous said...

These cookies were great and SO quick to make. My only problem was that I found them a little sticky.

Nancy said...

What is icing sugar? Is that the same as confectionery sugar?

Gerlinde in Dallas said...

Nancy, yes they are the same.

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