Ingredients
- Finely chop a cup of delightful pecans
- Spray the cooking surface generously
- Use three cups of powdered sugar
- Add two-thirds cup of Ghirardelli Premium Baking Cocoa
- Include a dash of table salt
- Make sure three large egg whites are at room temperature
- Enhance the flavor with two teaspoons of vanilla extract
- Sprinkle in a cup of Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Step 1
Start by preheating your oven to a cozy 350 degrees Fahrenheit for that perfect baking environment. Spread out the aromatic pecans on a baking sheet in a single layer and pop them in the preheated oven. Let them toast to a delightful golden brown for about 6 to 8 minutes, remember to give them a gentle stir halfway through. Once they're done, allow them to cool completely for approximately 20 minutes, creating a crunchy and flavorful bite.
Step 2
Prepare for the cookie magic by lining two spacious baking sheets with parchment paper, giving them a light coating of cooking spray for a smooth baking experience. In a large bowl, combine the snowy powdered sugar, Ghirardelli Premium Baking Cocoa, and a pinch of salt with a gentle sift. In a separate bowl, whisk the egg whites until they become frothy and airy, which should take around 1 1/2 minutes. Blend the frothy egg whites and a dash of vanilla into the powdered sugar mixture, creating a thick and luscious batter. Gently fold in the Ghirardelli Bittersweet Chocolate Chips and the fragrant toasted pecans until everything is beautifully mixed.
Step 3
Using a handy 1 1/2-inch cookie scoop, portion out the dough into lovely rounds, placing them about 3 inches apart on the prepared baking sheets. Slide the baking sheets into the preheated oven and let the cookies bake until the tops turn shiny and crack to perfection, typically around 8 to 10 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, giving you around 15 minutes to eagerly anticipate the first delicious bite.
Extra Tips & Suggestions
- 1. Keep your flourless chocolate chip cookie dough in the fridge for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- 2. Store your baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a zip-top bag and take them out as needed for a delicious treat.
Reviews
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