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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.

Preparing Time: 1 hour and 10 minutes
Total Time: -
Served Person: 20

2 teaspoons vanilla extract
cooking spray
1/4 teaspoon table salt
1 cup finely chopped pecans
3 cups powdered sugar
2/3 cup ghirardelli premium baking cocoa
3 large egg whites, at room temperature
1 cup ghirardelli 60% cacao bittersweet chocolate baking chips

Carbohydrate 25.9
Fat 8.5
Protein 1.7
Sodium 29
Calories 168 calories;

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ghirardelli

Preheat the oven to 350 degrees F. 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. Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray. 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. Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets. 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.

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Ingredients

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