Here is the second cookie type in a mini-series that I am calling “Winter of Discontent”. The latest snowstorm has passed, but it has been replaced by an arctic wind and wind chills that could easily kill a person after not too long. That is a good excuse to use the oven though, because it keeps the flat nice and warm. These cookies are pure chocolate and sugar, contain no wheat flour and are topped with crushed sugar cubes to sort of make it took like snow. They are also really simple to make.
Ingredients
3 cups confectioners’ sugar
3/4 cup dark cocoa powder
1/2 teaspoon kosher salt
5 ounces 72% chocolate, nibs, chips or medium chopped
1 1/2 cups finely chopped, toasted pecans
4 large egg whites, room temperature
1/2 cup sugar cubes, crushed, for the tops
Directions
Heat oven to 325F. Prepare cookie sheets with silpat or parchment paper. Crush sugar cubes into irregular sized pieces and place in a shallow bowl. Set aside.
Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated; Do not overmix. You can use a stand mixer on low or a sturdy spoon and a large bowl. Using a small ice cream scoop or cookie disher, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a prepared baking sheets, about 2 inches apart.
Bake until cookie tops are dry and crackled, about 12 to 15 minutes. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar. Transfer sheets to wire racks and let cookies cool completely.
