| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Chocolate | 50 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 6 | tb | Cocoa powder unsweetened |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | c | Butter, softened |
| 1 | c | Brown sugar, firm pack |
| 1/2 | c | Bourbon |
| 1 | c | Mini chocolate chips semi sweet |
| 2 | Egg whites | |
| 2 | tb | Water |
| 3 | c | Pecans, finely chopped |
INSTRUCTIONS
Combine the flour and cocoa powder, cinnamon and salt in a small bowl. Set aside. Beat together butter and brown sugar in a large bowl until creamy and smooth. Beat in bourbon until well blended. Gradually add dry ingredients to butter mixture, beating well after each addition. Stir in the chocolate chips. Cover dough with plastic wrap and refrigerate for at least 2 hours. When ready to bake cookies, preheat oven to 350~F. Grease 2 large cookie sheets. Beat together egg whites and water and set aside. Using 1 level tbls., shape dough into balls about 1 inch in diameter. Roll each ball first in the egg whites then in the chopped nuts. Arrange the balls 1/2 inch apart on the prepared cookie sheets. If the dough gets to soft, periodically return the dough to the refrigerator. Bake the cookies in the preheated oven for 15-20 minutes or until they are still soft but have a light crackled crust. Cool cookies on the cookie sheets for 2-5 minutes. Carefully remove the cookies to a wire rack to cool completely. May use walnuts instead of pecans. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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