Flourless Spiced Chocolate Cookies
{bakeat350.net, adapted from A New Way to Bake from Martha Stewart}
Makes 11
3 cups powdered sugar
3/4 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
pinch cayenne pepper
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (some fine, some coarse)
4 egg whites, room temperature
Place oven racks on top and bottom thirds of the oven. Line two cookie sheets with parchment. Preheat oven to 325.
Whisk the sugar, cocoa, salt, cinnamon, and cayenne together. Stir in the chopped chocolate and the pecans.
Add the egg whites, stirring until combined. (No need to whip the whites before stirring.)
Use a 1/4 cup cookie scoop or measuring cup to dollop onto the prepared pans. Bake for 25 minutes, rotating the sheets halfway through. Let the cookies cool on the trays for 10 minutes, then remove with a thin cookie spatula to a wire rack to cool completely.
See full blog post here: http://www.bakeat350.net/2018/03/flourless-spiced-chocolate-cookies.html
