These rich and gooey cookies are perfect for anyone craving intense chocolate without the flour. Made with Ghirardelli chocolate chips, they’re easy to whip up and satisfy every sweet tooth in no time.
Start by heating your oven to 350°F. While it warms up, spread the pecans out on a baking sheet in a single layer and toast them in the oven for about 6 to 8 minutes, giving them a stir halfway through so they brown evenly. Once they’re fragrant and toasted, let them cool completely—this usually takes around 20 minutes.
Next, line two large baking sheets with parchment paper and lightly spray the parchment to keep the cookies from sticking. In a big bowl, sift together the powdered sugar, cocoa powder, and salt. In a separate bowl, whisk the egg whites until they get frothy—it should take about a minute and a half. Then, mix the egg whites and vanilla into the dry ingredients. The batter is going to be quite thick, which is totally normal.
Fold in the chocolate chips and the cooled pecans until everything is well combined. Using a cookie scoop or a couple of tablespoons, drop spoonfuls of dough onto the prepared sheets, spacing them about 3 inches apart.
Pop the trays into the oven and bake the cookies for 8 to 10 minutes. You’ll know they’re ready when the tops look shiny and have cracks. Let them sit on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely, which should take another 15 minutes or so.
- Use room temperature eggs to help the dough mix evenly.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Don’t overbake; the cookies should look slightly undercooked in the center for the best fudgy texture.
These cookies are rich and deeply chocolatey without any flour, making them perfect for those who want a gluten-free treat. The fudgy texture is soft and chewy, and the Ghirardelli chocolate chips add a luxurious touch that melts beautifully in every bite.
Enjoy these cookies warm with a glass of cold milk or a scoop of vanilla ice cream. They also pair wonderfully with a hot cup of coffee or tea for a cozy snack.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze them in a sealed bag and thaw at room temperature before serving.
