Crunchy, chewy and sweet, these rich chocolate cluster cookies are a wonderful holiday edition to the table! Pair with a tall glass of milk and dessert is complete, enjoy!

Recipe is available on nytimescooking.

By Kim Severson

Yields 24 cookies

Ingredients

3 cups powdered sugar

¾ cup cocoa powder

½ tsp. salt

5 ounces, 72% chocolate, roughly chopped

1 ½ cups toasted pecans, chopped

4 large eggs whites

Directions:

• Preheat the oven to 325℉ and line a baking sheet with parchment paper.
• Whisk the sugar, cocoa and salt together in a large bowl. Stir in the chopped chocolate and pecans, and then fold in the egg whites until the batter is thick and gooey.
• Using a small cookie scoop or spoon, place a dollop of batter onto the sheet and repeat until no batter remains in the bowl (about 4 rows, 6 cookies per row).
• Bake 12-15 minutes, until the cookies are dry and the tops have cracked. Allow to cool on the pan for 5 minutes and then transfer to a wire rack.
• Enjoy these chocolatey treats with a tall glass of milk!