Source: Cookie Madness
2 1/4 cups powdered sugar, lightly packed
6 tablespoons unsweetened natural cocoa powder
2 tablespoons all purpose flour (.7 oz/16 grams)
1/8 teaspoon salt
3 large egg whites, room temperature
2 teaspoons vanilla
2 cups toasted and finely chopped pecans (8 oz)**
1 1/2 oz finely grated or chopped dark or bittersweet chocolate
Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
Stir powdered sugar, cocoa powder, flour and salt together in a bowl
Place egg whites in bowl of a stand mixer and beat just until foamy. Gradually add sugar mixture, scraping sides of bowl so that all of it is added to the whites. Add vanilla. Increase mixer speed to high and beat for about a minute and a half. Mixture will thicken slightly, but it will not be light and fluffy like meringue. Stir in nuts and chocolate.
Drop the dough onto the baking sheets by rounded tablespoons, spacing about 2 inches apart. Bake the cookies on the middle rack for 15 -18 minutes or until dry on the surface. Slide the cookies, still attached to the parchment onto a wire rack. Let cool completely, then carefully peel the cookies from the parchment.
Store cookies in an airtight container or freeze.
Makes about 2 dozen (sometimes I get fewer).
**To toast, spread pecans on a cookie sheet and bake at 350 degrees F for 8-10 minutes or until they become fragrant and release their oils. Cool completely before chopping