Savannah Chocolate Chewies

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READY IN: 43mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325 degrees.
  • Line several baking sheets with parchment paper.
  • Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
  • Remove from oven and let cool.
  • In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
  • With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
  • Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times.
  • Fold in the pecans and the chocolate until evenly incorporated.
  • Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
  • Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed.
  • Reverse the sheet from front to back halfway through baking to ensure even browning.
  • Slide the cookies, still attached to the parchment onto a wire rack.
  • Let cool completely, then carefully peel the cookies from the parchment.
  • The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
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