These cookies are dead simple and the ingredients are probably already in your pantry. Yes, I always have Valrhona cocoa powder in my pantry – who doesn’t???
The egg whites do not have to be whipped into a froth – just lightly beat with a fork. You can use any combination of nuts and substitute cocoa nibs for the chocolate chips if you can find them!
The bowl is definitely worth licking.
- 3 cups powdered sugar
- 2/3 cup cocoa powder (Valrhona is the best)
- 1/2 teaspoon salt
- 1 cup each of toasted pecans, mini chocolate chips & toasted almonds (chopped)
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon espresso powder
Preheat oven to 350F. In a large bowl, mix together powdered sugar, cocoa, and salt using a whisk. Add in nuts and chocolate chips. In a small bowl, stir together the egg whites and vanilla and then pour into the nut, cocoa& sugar mixture. Give everything a good stir until everything is well combined.
Line cookie sheets with parchment or silpat and then drop batter using a tablespoon. Make sure that there is at least 2 inches between each cookie and that you have no more than 8 cookies per sheet. Bake for 13-15 minutes. You will know that they are ready when the cookies lose their shine and become matte. Use a spatula to carefully lift each cookie onto a cooling rack. Makes about 24 cookies.