Anything that has “double chocolate” in the name is going to be a winner for me. Add the word “cookies” to that, and I am in tears of joy. Given this, clearly I had to make Martha’s Flourless Double Chocolate Pecan Cookies from September Martha Stewart Everyday Food.
This recipe is presented as one for special diets (i.e. gluten free), however there’s no reason anyone can’t make and enjoy this recipe. I was amazed at how easy this it was.
You whisk (to get the lumps out) together powdered sugar (3 c) and cocoa (3/4 c) and 1/2 tsp salt. Then stir in 4 oz of chopped bittersweet chocolate and 1 1/2 c chopped pecans. Stir in 4 egg whites and you’re done. Unbelievably simple and no creaming of butter and sugar. I found the egg whites a bit hard to mix in. It took a lot of work to combine, but I was doing it by hand.
Here’s my quibble with the recipe. Martha says to drop 1/4 cups of the dough onto a cookie sheet and bake at 325. Holy cow, that makes huge cookies. I would make these MUCH smaller. They would also take less time to bake then
(mine took 30 minutes even though Martha says 25). They’re supposed to be done when the top crackles – mine crackled but were still mushy in the middle so I needed extra time. If you made them smaller they would bake faster and you could also eat one entire cookie without feeling like a giant pig.
These cookies were wonderful. If you bake them long enough, they are amazingly crispy and crunchy. They are very substantial though and do not feel like they are flourless. This is a recipe everyone can enjoy – and it is very simple to whip up!