In honor of American Chocolate Week, today’s recipe comes from the Inn at Thorn Hill in Jackson, NH. Gluten-free, these chewy cookies are great for people with celiac disease or a wheat allergy and yet according to Inn at Thorn Hill co-owner, Ibby Cooper, they are one of her favorite cookies and a favorite of many inn guests with or without allergies. They are sinfully delicious and a great treat for those who have to go without wheat. Make a batch for your favorite chocolate lover(s) and see what you think!.
Flourless Double-chocolate Pecan Cookies from Inn at Thorn Hill
3 cup confections’ sugar
3/4 cup Dutch-process cocao powder( spooned and leveled)
1/2 tsp. coarse salt
5oz. bittersweet chocalate, chopped
1 1/2 cups chopped pecans( or other type of nut)
4 large eggswhites, room temp.
Preheat oven to 325. 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 over mix)
Drop dough by 1/4 cupfuls, 3 inches apart, on to two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and cracked, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. To store, keep in an airtight container, up to 3 days. Makes 12.
Recipe submitted by Ibby Cooper, Inn at Thorn Hill, Jackson, NH