Flourless double-chocolate pecan cookies

for Candice


the goods:

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
5 ounces bittersweet chocolate, chopped
1 and 1/2 cups chopped pecans
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt.



Stir in Chocolate and pecans.



Add egg whites and stir just until incorporated (do not overmix).



Drop dough by 1/4 cupfuls, 3 inches apart, onto a parchment-lined rimmed baking sheet.



Bake until cookie tops are dry and crackled, about 25 minutes. Repeat with remaining dough.



Transfer sheet to a wire rack to let cookies cool completely.