I adapted this recipe from a recipe on Food52, which was itself adapted from a recipe that may no longer be available on another blog.
In the comments I could see that people were complaining that the cookies stuck to the pan. Also some complained they were too sweet. Since I knew if anybody thought they were too sweet, I would, and also since I know how to fix the “cookies sticking to the parchment” issue, I figured I’d start with that and probably go through several iterations before I finish. Another annoyance was that the recipe didn’t bother to give the reader a clue how many cookies the recipe was going to make, so I didn’t know how many pans to prepare (it ended up being 2 pans and 1 partial).
2.5 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla extract
1-1/4 cups chocolate chips
1-1/4 cups pecan halves
Preheat the oven to 350°F. Line baking sheet(s)with parchment paper. Lightly butter parchment paper and dust with potato starch, cornstarch, or rice flour, shaking the pan or paper to make sure the excess shakes off.
Sift powdered sugar, cocoa, and salt into a mixer bowl. Add egg whites and stir or beat until the batter is well mixed. Stir in the vanilla extract, pecan halves, and chocolate chips by hand.
Using a small cookie scoop or spoon drop ~1 ounce blobs of batter onto the baking sheets, about an inch apart. They will spread a bit. Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays, then carefully remove to cooling rack by sliding the paper, cookies and all, out of the pan.
These will keep in covered container for three days.
Makes about 27 cookies.
They are still too sweet for me, even though I substituted pecans for half the chocolate chips. Next time I might cut back on the sugar in the batter, eliminate chocolate chips entirely and just go all-nuts, add a square of melted unsweetened chocolate to the mix, or even substitute 2 whole eggs for the egg whites. Or unsweetened coconut, or sliced almonds. This recipe has a lot of possibilities.