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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 48 |
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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. 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.
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