“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.”
2-3 dozen

Ingredients Nutrition

  • 1 cup icing sugar
  • 1 12 cups icing sugar
  • 12 cup unsweetened cocoa powder
  • 3 tablespoons flour
  • 14 teaspoon salt
  • 4 egg whites
  • 1 teaspoon vanilla
  • 1 cup pecans, toasted & chopped
  • 12 cup semi-sweet chocolate chips
  • 1 cup vanilla chocolate chips


  1. Line baking sheets with aluminum foil & lightly coat with nonstick cooking spray.
  2. Sift 1 cup of the icing sugar, cocoa, flour and salt in a bowl and set aside.
  3. 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).
  4. Add the cocoa mixture, beating 1 minute more, until blended.
  5. Stir in the pecans, chocolate & vanilla chips.
  6. Drop by tablespoons onto prepared baking sheets, 1" apart. Sprinkle with icing sugar, if desired. Let stand for 30 minutes.
  7. Preheat oven to 325*. Bake cookies for 12-15 minutes, until puffed and crackled - but still soft in the center.
  8. Cool 10 minutes on pans before removing to racks to cool.

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