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Harriett's Double-Chocolate Pecan Cookies


3 cups confectioners' sugar

3/4 cup Dutch-process cocoa powder (spooned and leveled)

1/2 teaspoon coarse salt

5 ounces bittersweet chocolate, chopped

1 1/2 cups chopped pecans (or other type of nut)

4 large egg whites, room temperature


Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix). Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.

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