BY CHEF JACQUES TORRES
INGREDIENTS
- 300g Cocoa Powder
- 1500g Powdered Sugar
- 600g Pecan Pieces
- 540g Egg Whites
- 2.5g Salt
- 600g 60% Dark Chocolate Discs
- 5g Vanilla Extract
24
Cookies
? mins
Prep Time
? mins
Cook Time
? mins
Total Time
GUIDE / INSTRUCTIONS
- Place pecan pieces in a sheet pan and toast in an oven at 350 dgrees until fragrant, about 7 to 10 minutes. Stir or shake the pan occasionally so the nuts brown evenly without burning.
- Melt 60% dark chocolate discs.
- Mix all the ingredients together and place it in the refrigerator until the batter is chilled and firm.
- Line a sheet pan with parchment paper or baking sheet and, using an ice cream scoop, scoop the batter and place it on the sheet. Keep at least 3-4 inches apart as the cookies will spread while baking. Place the remaining batter in the refrigerator to keep it cold until you are ready to scoop a second batch to bake.
- Bake at 350 degrees for 12 minutes.
- Let the cookies cool down completely before you remove them from the parchment paper and enjoy!