I decided to make these when the captain and our friends Matt and Lauren took a trip down to Monterey and the Central Coast for Memorial Day weekend. I always, always, bring a sweet treat (it's just something I do and now can't not do it!) when we drive and since Lauren is watching the gluten in her diet, I knew these would be the perfect thing to make. There are only six ingredients (pow sugar, cocoa powder, salt, bittersweet chocolate, pecans and egg whites) and it takes only a few minutes to whip up. Get your muscles ready though, this dough is thick and takes big muscles to mix up. That and I would recommend using a big bowl so you can really get in there and mix it up. I used a medium sized one and let me say, mixing was kinda tough. I got pow sugar and cocoa powder all over me and the floor. I eventually got it all mixed, but I think a bigger bowl would have been better. Bigger is always better, right?
This recipe makes 12 really big cookies. My best way of telling you how big these are is that they are about the size of your hand. That's big. Some people may say that is the best size for a cookie, but I think they are best to share. Or you can have one to yourself. You may just go into a chocolate coma if you eat a whole one though. Or get chocolate sweats. The captain gets those. It must mean the cookies are good. At least that's what I tell myself.
These cookies are perfect cure all - PMS, the hangries (hungry + angry), broken hearts, bad days, or just to cure that chocolate craving.
|the yummy line up|
|dry ingredients + chocolate + pecans|
|use those muscles to mix it up!|
|the cookies will grow, so spread them out with enough room!|
|baked and smelling so delish!|
Flourless Double Chocolate Pecan Cookies (A Martha Stewart Recpie)
3 cups powdered sugar
3/4 cup cocoa powder
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature
Preheat oven to 325 degrees.
In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix). Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Just like most cookies, these are great frozen. Just freeze and then when you're ready, take one out and heat up in the microwave for a just few seconds to warm it through. It's just like they are hot out of the oven - warm and gooey. YUM!