Little Smokey Crinkle Cookies
These little beauties came about because I’m currently at my one butt cabin kitchen and too far from a grocery to simply run down and get supplies. I used what was hanging around the cabin. They are light, chewy chocolateness (I’m saying that’s a word).
12 oz. chocolate chips, melted and slightly cooled
6 egg whites, room temperature
2 teaspoons pure vanilla extract
1 teaspoon salt
1 1/2 cups granulated sugar
2 cup chopped toasted pecans
2 cups broken shortbread style cookies, the ones that I used were chocolate covered shortbread but any shortbread/vanilla wafer sort of cookie would work
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Beat the egg whites, vanilla and salt until frothy. Slowly add the sugar while beating the egg whites until they hold firm peaks. Fold in the slightly cooled melted chocolate until smooth. Stir in nuts and broken cookies. Using a ice cream scoop of about 1/4 cup capacity, drop cookie mounds onto prepared baking sheets about 2 inches apart. These do spread. Set the scooped out cookies on baking sheets out to set before baking for at least 30 minutes to dry out a bit. Bake for 15 minutes and allow to cool completely before carefully removing from parchment paper. These cookies would be awesome used for ice cream sandwiches. Makes about 3 dozen.