Today I am baking cookies. I decided on Gluten free (and flourless) extra chocolaty cookies! Because they are flourless, you can make them really big!
6 cups icing sugar
1 1/2 cups Dutch organic cocoa powder
1 tsp. sea salt
300g bitter sweet chocolate, chopped
2 cups chopped pecans
8 egg whites at room temperature
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir in with a wooden spoon until just incorporated (do not overmix).
3. Drop the cookie mixture onto parchment lined baking sheets in about 1/4 cup amounts, 3 inches apart. Bake until cookie tops are dry and crackled, about 25 minutes. Transfer sheets to wire racks and let cookies cool completely. (you could make them smaller of course, should make about 24 cookies with the 1/4 cup measure)