Ingredients
3 c confectioner’s sugar
3/4 c Dutch-process cocoa powder (spooned and leveled)
1/2 t coarse salt
5 oz bittersweet chocolate, chopped
1 1/2 c chopped pecans(or other type of nut)
4 lg egg whites, room temperature
Preparation
Preheat oven to 325. In lg bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do no overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 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.) Makes 12
