Savannah Chocolate Chewies - cooking recipe

Ingredients

2 cups chopped pecans
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose white flour
1 pinch salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet chocolate (not unsweetened chocolate) or 1 ounce semisweet chocolate, grated

Preparation

Preheat the oven to 325 degrees.
Line several baking sheets with parchment paper.
Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
Remove from oven and let cool.
In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times.
Fold in the pecans and the chocolate until evenly incorporated.
Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed.
Reverse the sheet from front to back halfway through baking to ensure even browning.
Slide the cookies, still attached to the parchment onto a wire rack.
Let cool completely, then carefully peel the cookies from the parchment.
The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.