Triple Chocolate Cookies
"I clipped this recipe from a magazine and have had it in my "to try" file for a long time. It sounds like loaded chocolate version of a meringue-type cookie, which sounds appealing to me. These cookies can be frozen airtight for up to 3 months, but can only be stored @ room temperature for 1 week. (I have been known to eat frozen cookies...lol) NOTE: Prep time does not include 30 minute standing time."
photo by rachel_wisniewski
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
2-3 dozen
ingredients
- 1 cup icing sugar
- 1 1⁄2 cups icing sugar
- 1⁄2 cup unsweetened cocoa powder
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla
- 1 cup pecans, toasted & chopped
- 1⁄2 cup semi-sweet chocolate chips
- 1 cup vanilla chocolate chips
directions
- Line baking sheets with aluminum foil & lightly coat with nonstick cooking spray.
- Sift 1 cup of the icing sugar, cocoa, flour and salt in a bowl and set aside.
- In another bowl, beat the egg whites until foamy. Add 1 1/2 cups icing sugar and vanilla, beating until soft peaks form (about a minute).
- Add the cocoa mixture, beating 1 minute more, until blended.
- Stir in the pecans, chocolate & vanilla chips.
- Drop by tablespoons onto prepared baking sheets, 1" apart. Sprinkle with icing sugar, if desired. Let stand for 30 minutes.
- Preheat oven to 325*. Bake cookies for 12-15 minutes, until puffed and crackled - but still soft in the center.
- Cool 10 minutes on pans before removing to racks to cool.
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RECIPE SUBMITTED BY
Sweet PQ?
Niagara Falls, 0
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