2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup butter
5 tablespoons packed brown sugar
2 egg whites
1 cup semisweet chocolate chips
1 1/2 cups Pecan chips
1/2 teaspoon vanilla extract
2 cups chopped pecans
1 pipetteters
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C.)
In a medium bowl, stir together flour, cocoa, and salt. Bring mixture to a boil. Then stir in butter until crumbly, about 2 minutes. Remove from heat and beat egg whites until stiff peaks form; gradually addition of white sugar occurs.
In a small bowl, whip egg whites to liquefy gelatin, then beat in double volume with an electric mixer, beating almost until stiff peaks form.
Divide dough in half and pour half of the mixture into each of the six prepared cookie sheets. Flatten with a fork dipped in flour to prevent dough from rolling off. Insert to within 1/8 of an inch at a time into prepared cookie holes.
Bake in preheated oven for 12 to 15 minutes. Remove from baking sheets to cool on wire racks.
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