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Chewy Chocolate Cookies

As you will come to see, I am a huge fan of any foods from or relating to Mexican, Southwestern, or Tex-Mex cooking and as a result Lisa Fain’s blog (and cookbook) The Homesick Texan is one of my favorite places to visit. When I saw this recipe I thought it was just too good to be true – how could cookies that have no butter and no flour be good!!? Oh they can be more than good, they can be chewy, gooey, and still have a perfect crunch to their outer layer. Dang. My mouth is watering just thinking about them!

The chili powder can easily be excluded but I highly recommend it, as it adds a subtle heat at the end that perfectly compliments the sweetness of the chocolate. I also recommend having a glass of ice cold milk on hand for when they come out of the oven.

Chewy Chocolate Cookies


1 dozen cookies

  • 2 ½ cups confectioners sugar

  • ½ cup coco powder (unsweetened)

  • ½ tsp salt

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • ¼ tsp chili powder

  • 2 cups pecans (toasted)

  • 3 egg whites

  • 1 cup semisweet chocolate chips

  • 1 cup milk chocolate chips

  1. Preheat oven to 350˚F.  Once it has heated up, toast the pecans until fragrant, 5-10 minutes, and set aside to cool.

  2. In a mixing bowl, whisk together the confectioners sugar, coco powder, salt, and cinnamon.  With a spoon or small spatula, stir in egg whites and vanilla until everything is moist.  Mix in the chocolate chips and pecans.

  3. On a parchment-lined baking sheet, spoon out dollops about the size of a ping pong ball.  Bake for 12 minutes, or until the cookies look crackled on the surface.

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