Ghirardelli Flourless Fudgy Chocolate Chip Cookies recipe

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Ingredients

1 cup finely chopped pecans
Cooking spray
3 cups powdered sugar
⅔ cup Ghirardelli Premium Baking Cocoa
¼ teaspoon table salt
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Nutrition Info

170.8 calories
carbohydrate: 25.9 g
cholesterol: : -
fat: 8.5 g
fiber: 1.7 g
protein: 2.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 37.7 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F.

  2. Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.

  3. Line 2 large baking sheets with parchment paper, lightly coat parchment with cooking spray.

  4. Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.

  5. Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.

  6. Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes, transfer to wire racks and cool completely, about 15 minutes.

Recipe Yield

20 cookies

Recipe Note

Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.

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