Ghirardelli Flourless Fudgy Chocolate Chip Cookies

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 171 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup finely chopped pecans
• cooking spray
• 3 cups powdered sugar
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• ¼ teaspoon table salt
• ⅔ cup Ghirardelli Premium Baking Cocoa
• 3 large egg whites, at room temperature

Recipe 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.