Flourless Chocolate Pecan Cookies

 from Jacques Torres on Chewed Up

 

• 2 3/4 cup (275g) pecan halves
• 3 cup (350g) confectioners' sugar
• 1/2 cup plus 3 tablespoons (70g) Dutch-processed cocoa powder
• 1/4 teaspoon kosher salt
• 4 large egg whites, at room temperature
• 1 tablespoon pure vanilla extract
•  

  Directions

  • Heat the oven to 350°F (175°C), with racks in the upper and lower thirds. Toast the pecans.

  • Coarsely chop the nuts.

     Line two large rimmed baking sheets with parchment paper or silicone baking mats.

  • Combine the confectioners’ sugar, cocoa powder, salt, and nuts in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed until the mixture has just slightly thickened, about 3 minutes. 

    Jacques said you can freeze the dough in a log, then slice and bake 

    Using a 2-ounce (60ml) cookie scoop or a large spoon, scoop the batter onto the baking sheets in 12 mounds, spacing them 3 inches (7.5cm) apart. Put the baking sheets in the oven, immediately lower the temperature to 325°F (165°C), and bake until the tops are glossy and lightly cracked, 14 to 16 minutes, rotating the baking sheets from front to back and top to bottom halfway through baking. Slide the parchment paper (with the cookies) onto two racks to let the cookies cool completely before removing the cookies from the parchment. Store in an airtight container at room temperature.