Ingredients

• 3 cups confectioner's sugar
• 3/4 cup Dutch-process cocoa powder (spooned & leveled)
• 1/2 tsp salt
• 5 ounces Sarris Dark 72%,62%, or 52 % Bloc Chocolate, chopped
• 1 1/2 cups chopped pecans
• 4 large egg whites, room temperature

Directions

1. Preheat oven to 325°F (160°C). In a large bowl, whisk together sugar, cocoa, and salt. Stir in Sarris chopped Bloc chocolate and pecans. Add egg white and stir until incorporated (do not overmix).
2. Drop dough by 1/4 cupfuls, 3 inches apart, into 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. (To store, keep in an airtight container, up to 3 days.) Makes 12