Ghirardelli's Flourless Fudgy Chocolate Chip Cookies

Ingredients

• 1 cup finely chopped pecans
• Cooking spray
• 3 cups powdered sugar
• ¼ teaspoon table salt
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Ingredient Image

Step 1

Heat your oven to 350°F. Spread the pecans out in a single layer on a baking sheet and toast them in the oven for about 6 to 8 minutes, giving them a stir halfway through so they brown evenly. Once toasted and smelling amazing, let them cool completely, which should take around 20 minutes.

Step 2

While the nuts are cooling, 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, beat the egg whites until they’re frothy—this usually takes about a minute and a half.

Step 3

Gently fold the egg whites and vanilla into the dry ingredients; the batter will be quite thick. Then stir in the bittersweet chocolate chips and the toasted pecans until everything is nicely combined.

Step 4

Use a cookie scoop or spoon to drop about 2 tablespoons of dough onto your prepared sheets, spacing them roughly 3 inches apart. Bake the cookies for 8 to 10 minutes, until their tops look shiny and cracked. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely, which should take about 15 minutes. Enjoy!