Chewy Chocolate Snowcaps

1. 1

   Heat oven to 325 degrees.

2. 2

   Whisk together sugar, cocoa and salt.

3. 3

   Stir in chocolate and pecans.

4. 4

   Add egg whites and stir just until incorporated.

5. 5

   (Do not overmix.)

6. 6

   You can use a stand mixer on low or a sturdy spoon and a large bowl.

7. 7

   Crush sugar cubes and place in a shallow bowl.

8. 8

   Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball.

9. 9

   Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.

10. 10

    Bake until cookie tops are dry and crackled, about 12 to 15 minutes.

11. 11

    Rotate sheets if using more than 1 at a time.

12. 12

    The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.

13. 13

    Transfer sheets to wire racks and let cookies cool completely.

14. 14

    Can be stored in an airtight container for 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.