Triple Chocolate Cookies

I clipped this recipe from a magazine and have had it in my "to try" file for a long time. It sounds like loaded chocolate version of a meringue-type cookie, which sounds appealing to me. These cookies can be frozen airtight for up to 3 months, but can only be stored @ room temperature for 1 week. (I have been known to eat frozen cookies...lol) NOTE: Prep time does not include 30 minute standing time.

• Ready In: 22 mins
• Yields: 2-3 dozen

Ingredients

• 1  cup icing sugar
• 1 1⁄2 cups icing sugar
• 1⁄2 cup  unsweetened cocoa powder
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 4  egg whites
• 1  teaspoon vanilla
• 1  cup pecans, toasted & chopped
• 1⁄2 cup  semi-sweet chocolate chips
• 1  cup  vanilla chocolate chips

Directions

1. Line baking sheets with aluminum foil & lightly coat with nonstick cooking spray.
2. Sift 1 cup of the icing sugar, cocoa, flour and salt in a bowl and set aside.
3. In another bowl, beat the egg whites until foamy. Add 1 1/2 cups icing sugar and vanilla, beating until soft peaks form (about a minute).
4. Add the cocoa mixture, beating 1 minute more, until blended.
5. Stir in the pecans, chocolate & vanilla chips.
6. Drop by tablespoons onto prepared baking sheets, 1" apart. Sprinkle with icing sugar, if desired. Let stand for 30 minutes.
7. Preheat oven to 325*. Bake cookies for 12-15 minutes, until puffed and crackled - but still soft in the center.
8. Cool 10 minutes on pans before removing to racks to cool.