INGREDIENTS

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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