In the Cookie Jar: Chocolate Crispie Cookies

About this time last year, Daddy came home from work and could not stop talking about these incredible cookies he had at lunch. Daddy works at the corporate office of Capital One and they cater delicious meals everyday for their staff. 

He described what the cookies looked and tasted like and I started searching through recipes posted online. We found this recipe, made a batch and all I can say is Daddy was right. These cookies are off-the-charts delectable!

8 ounces chopped pecans
2 3/4 cups powdered sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 egg whites
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place pecans on a cookie sheet and toast them for about 8 minutes. Let cool completely.

Reduce oven heat to 325 degrees F. Line cookie sheets with parchment paper or Silpats.

Place sugar, cocoa, flour and salt in mixer bowl and stir together. Beat in egg whites, one at a time, scrapping bowl. Beat in vanilla and continue beating at high speed for 1 minute. Stir in cooled, toasted chopped pecans.

Drop by tablespoonfuls onto cookie sheets, leaving about 2 inches between cookies for spreading. Bake 1 sheet at a time for 10-12 minutes, turning sheet halfway though baking time.

*The Secret – Be sure to cook the cookies until they look like the picture – maybe 7 minutes, turn the cookie sheet and then 7 minutes. They will look like they’re undercooked or even raw, but they’ll continue cooking once you remove them from the oven. Have faith in the recipe!

This is how you (Charlotte) help me cook these days. I personally like my spatulas a little bit licked. Love you, angel.

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