Ghirardelli Flourless Fudgy Chocolate Chip Cookies

• 1 cup finely chopped pecans
• Cooking spray
• 3 cups powdered sugar
• 2/3 cup Ghirardelli Premium Baking Cocoa
• 1/4 teaspoon table salt
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1. Preheat the oven to 350 degrees F.
2. Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
3. Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
4. Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
5. Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
6. Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

pecans, cooking spray, powdered sugar, ghirardelli, salt, egg whites, vanilla, ghirardelli

Taken from www.allrecipes.com/recipe/268621/ghirardelli-flourless-fudgy-chocolate-chip-cookies/ (may not work)