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Ghirardelli Flourless Fudgy Chocolate Chip Cookies
Ghirardelli Flourless Fudgy Chocolate Chip Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Decadent double chocolate cookies with a crisp exterior, fudgy center, and crunchy pecans.
Ingredients:
  • 1 cup finely chopped pecans
  • 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:
  • Heat your oven to 350°F.
  • Spread pecans in a single layer on a baking sheet and toast in a preheated oven until fragrant, about 6 to 8 minutes, stirring midway. Allow to cool completely for about 20 minutes.
  • Prepare 2 large baking sheets by lining them with parchment paper and giving them a light coating of cooking spray.
  • Combine powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. In a separate bowl, whisk egg whites until frothy for about 1 1/2 minutes. Mix in the egg whites and vanilla into the powdered sugar mixture until the batter is very thick. Gently fold in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until fully combined.
  • Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough onto prepared baking sheets, placing each mound 3 inches apart.
  • Bake in a preheated oven until the tops are shiny and cracked, for 8 to 10 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks and cool completely, approximately 15 minutes.

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