Chewy Chocolate Cookies

Ingredients

• 2 cups whole pecans
• 3 large egg whites
• 2 1/4 cups powdered sugar
• 6 tablespoons unsweetened cocoa powder
• Pinch of kosher salt
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees. Arrange the pecans on a rimmed baking sheet in a single layer and toast them for 7 to 9 minutes, until darker in color and aromatic. Remove from the oven, transfer to a bowl, let cool, and coarsely chop.
2. Reduce oven temperature to 300 degrees. Line baking sheets with parchment paper or silicone mats.
3. In a large bowl, briskly whisk the egg whites until foamy, about 30 seconds. Stir in the powdered sugar, cocoa, salt, vanilla, and pecans. Using a 1-inch-diameter scoop, drop spoonfuls of dough 1 1/2 inches apart on the prepared pans.
4. Bake for 8 to 10 minutes, until set and shiny, with zigzag cracks on top. Remove from the oven and let cool on the pans for 5 to 10 minutes.
5. Using a metal spatula, transfer the cookies to wire racks to cool completely. The cookies will keep for up to 1 week in an airtight container or 3 weeks tightly wrapped and frozen.