3/4 cup dutch process or special dark cocoa powder
1 teaspoon kosher salt
3 large egg whites
1 large egg
2/3 cup dark or semi-sweet chocolate chips
1/2 cup caramel bits
1/2 cup chopped U.S. pecans, plus a few more for topping, if using
Parchment paper is a must in this recipe; do not substitute with a silicon mat.
Preheat oven to 350 degrees. Whisk together the powdered sugar, cocoa and salt. Add the eggs. Whisk again until smooth. Stir in the chocolate chips, caramel bits, and pecans. This is a very stiff dough.
Drop by tablespoon onto a parchment lined baking sheet. Flatten with the back of a spoon for a thin cookie. Top each cookie with a few extra pecans, if desired.
Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
Let cool completely before storing in an airtight container.