Chocolate Chewies

Chocolaty.  Chewy.  Low-fat.  Gluten-free.

An all-around great cookie.

(If you leave out the pecans, they'll be fat-free, too.)

Chocolate Chewies
makes about 4 dozen

2 cups whole pecans
3 large egg whites
2 1/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
Pinch of salt
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Arrange the pecans on a rimmed baking sheet in a single layer and toast them for 7-8 minutes (set the timer so they don't get burned and bitter!).  Remove from oven, transfer to a bowl, let cool, and coarsely chop.

Reduce oven temperature to 300.  Line baking sheets with parchment paper or silicone mats. 

In a large bowl, briskly whisk the egg whites until foamy, about 30 seconds.  Stir in the powdered sugar, cocoa, salt, vanilla, and pecans.  Using a 1-inch-diameter scoop, drop spoonfuls of dough 1 1/2 inches apart on the prepared pans.  Bake for 8-10 minutes, until set and shiny, with zigzag cracks on top (very important!).   Remove from the oven and let cool on the pans for 5 to 10 minutes.  Using a metal spatula, transfer the cookies to a wire rack to cool completely. 

The cookies will keep for up to 1 week in an airtight container or 3 weeks tightly wrapped and frozen.

From:  The Pastry Queen Christmas:  Big-Hearted Holiday Entertaining Texas Style