Savannah Chocolate Chewies
  • 2 c. Chopped Pecans, toasted
  • 2¼ c. Powdered Sugar
  • ¼ c. plus 2 T. Unsweetened Cocoa Powder
  • 2 T. All-Purpose White Flour
  • ⅛ t. Salt
  • 3 Large Egg Whites
  • 1 t. Pure Vanilla
  • 1 oz. Bittersweet (not unsweetened) or Semi-Sweet Chocolate, grated (I just finely chopped 2 T. chocolate chips since I didn't have any bars)
  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, thoroughly combine the powdered sugar, cocoa powder, flour and salt. On low speed, beat the egg whites, one at a time, into the powdered sugar mixture. Add the vanilla and beat for 1½ minutes on high speed, scraping down the sides several times. Fold in the pecans and chocolate until evenly incorporated.
  3. Scoop the dough onto the cookie sheet by heaping spoonfuls, spacing about 2 inches apart.
  4. Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes (mine took 16), or until dry on the surface but soft in the center when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Let cookies cool on the sheet for 2 minutes and then transfer to a wire cooling rack. Let cool completely.
Makes about 24 cookies.
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