Name: Ghirardelli Flourless Fudgy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Ingredients: 1 cup finely chopped pecans; Cooking spray; 3 cups powdered sugar; 0.66666668653488 cup Ghirardelli Premium Baking Cocoa; 0.25 teaspoon table salt; 3 large egg whites, at room temperature; 2 teaspoons vanilla extract; 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Ingredients

1 cup finely chopped pecans
Cooking spray
3 cups powdered sugar
0.66666668653488 cup Ghirardelli Premium Baking Cocoa
0.25 teaspoon table salt
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Instructions

Step 1

Preheat the oven to 350 degrees F.
Step 2

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.
Step 3

Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
Step 4

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.
Step 5

Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
Step 6

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.

Enjoy your meal!