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1
Preheat the oven to 325 degrees.
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2
Line several baking sheets with parchment paper.
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3
Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
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4
Remove from oven and let cool.
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5
In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
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6
With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
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7
Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times.
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8
Fold in the pecans and the chocolate until evenly incorporated.
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9
Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
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10
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed.
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11
Reverse the sheet from front to back halfway through baking to ensure even browning.
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12
Slide the cookies, still attached to the parchment onto a wire rack.
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13
Let cool completely, then carefully peel the cookies from the parchment.
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14
The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
