Chocolate – Pecan Cookies

Chocolate – Pecan Cookies
Makes about 2 Dozen
I have to say that this may be the best cookie I have ever made. Another hit from a Martha Stewart Holiday issue a couple of years ago. Not only is it gluten free, but dairy free as well. The key to this cookie turning out perfect is the baking time. Although the cookies may not look done, do NOT exceed the 25 minutes. I have shared this cookie with several Academy staff, students and of course friends and all agree that it is like a meringue, but very indulgent.
3         cup confectioners sugar
¾        cup unsweetened Dutch process cocoa powder
½        salt
5         ounces bittersweet chocolate chopped
1 ½    cup chopped pecans (or walnuts)
4         large egg whites, room temperature

Preheat the over to 325 degrees and line baking sheets with parchment paper.
Whisk sugar, cocoa powder and salt in a bowl. Add the chocolate and pecans. Stir in the egg whites until combined, be sure not to overmix. Drop about a tablespoon size of the dough onto cookie sheets, spacing 2 inches apart.
Bake for 25 minutes, rotating cookie sheets halfway through, until tops are dry and top is cracked. Transfer to wire rack to cool. The cookies are incredible out of the oven and will last about 3 days