Flourless Salted Pecan Chocolate Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 cup Brown sugar
  • 3 tbsp Cornstarch
  • 2 cup Dark chocolate chips
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sea salt flakes
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/4 cup Pecans, lightly toasted

• Dairy

  • 3 tbsp Butter

Found on lifemadesimplebakes.com

Description

Ingredients

• 2 c. dark chocolate chips (60% or higher)
• 3 tbsp. butter
• ¾ c. granulated sugar
• ¼ c. brown sugar
• 3 tbsp. cornstarch
• ¾ tsp. baking powder
• ¼ tsp. salt
• 3 eggs
• ½ tsp. pure vanilla extract
• ¼ c. lightly toasted pecans, coarsely chopped*
• Sea salt flakes, for garnish (optional)

Directions

• In a double boiler (or a bowl set over a saucepan filled with a few inches of water), place 1½ cups of the chocolate chips in the bowl along with the butter. Using a spatula, stir until the mixture is smooth. Turn the heat off, but leave the mixture to sit over the water.
• In a medium size mixing bowl or the bowl of a stand mixer, combine the sugars, cornstarch, baking powder, and kosher salt. Add the eggs and vanilla, beat just until incorporated.
• Add in the melted butter and chocolate mixture, beat until smooth. Using the spatula, fold in the remaining ½ cup chocolate chips and the pecans. Cover the bowl with plastic wrap so that it touches the surface of the dough. Place in the refrigerator to rest and chill for at least 3 hours, preferably overnight.
• Preheat the oven to 350 degrees, line a baking sheet with parchment paper or a baking mat.
• Using a large cookie scoop (#20 or approximately 3.5 tbsp.), form balls of dough (the batter wont be super thick, think ice cream consistency. Place on the prepared baking sheet (only 6 per sheet) then gently press the tops of the dough to flatten them, they should still be about ¾ thick.
• Place in the oven and bake for 9-10 minutes, rotating the sheet halfway through. The cookies are done when they just start to crack on top and the edges are firm. They will look slightly underbaked, thats ok. Remove from the oven, sprinkle with sea salt and allow the cookies to cool on the baking sheet for 8 minutes. This helps them firm up so dont remove them too soon! Transfer to a wire rack to cool completely.