Gluten-Free Chocolate Pecan Cookies

This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness.

• Ready In: 20 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 3  cups confectioners' sugar
• 1⁄2 cup  plus 3 tablespoons  unsweetened cocoa powder (natural or Dutch-process, Moore uses Valrhona)
• 1⁄4 teaspoon salt
• 2 1⁄2 cups pecans, toasted and chopped
• 4  large  egg whites, at room temperature
• 1  tablespoon pure vanilla extract

Directions

1. Mix cocoa, sugar, and pecans.
2. Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
3. Drop by spoonfuls onto baking sheet lined with parchment.
4. Bake at 350 for 14-16 minutes. Remove to rack to cool.
5. Pour a glass of milk and eat half of them yourself.