An easy way to toast the nuts is to put them in the oven on a baking sheet as you preheat the oven..... at ten minutes, they're toasted. Remove them from the pan to cool before adding them, and if you are going to use that pan for your cookies, let it cool completely.
Preheat the oven to 300. In a medium bowl,
mix 1 3/4 c. powdered sugar, ( purchase faux powdered sugar if you'd rather skip sugar completely), 1/2 c. Dutch process cocoa powder, ( I use Hersheys Special Dark Chocolate Cocoa, which is what's usually on hand. Use better-than-ordinary cocoa) 2 tsp cornstarch, 1/4 tsp salt. Gradually mix in 2 egg whites and 1 egg, then 1 c toasted chopped pecans or walnuts. Egg Beaters- ype liquid egg whites work too, especially if you make multiple batches of these cookies -- no extra yolks to deal with. Remember, recipes are written based on LARGE eggs, to standardize the amount. Using other sizes may change results, particularly in baking.
Stir until it's well mixed and no white sugar is visible. If it's too loose ( egg white volumes will vary) add a tiny bit more sugar and cocoa, but don't exceed 3 or 4 TB. Expect that the 'dough' will be way more fluid than normal - more the consistency of thin frosting.. Using about one big TB each, just plop them down - about 15 all together - on parchment paper, and sort of round them off as they come off the spoon. Se sure to use a parchment-lined baking sheet. They're very moist and fudgy, and after they cool you'll not be able to peel them off a pan! Bake 16-19 minutes, until the cookies are shiny and crackled.
If they are not fudgy/chewy, you've overbaked. When done, remove pan from the oven and just slide the whole sheet of parchment off the hot pan and onto a counter. Cool completely --- they will firm up a bit as they cool. Don't even try to peel the cookies from the paper until cool ! Then pull the paper away from the cookies, instead of the reverse.
Sadly, although it's almost fat free, this is an almost pure-carb cookie, 16 carbs each, unless you use the powdered-sugar substitute, which is available everywhere these days. Make them on a day when your chocolate craving overrides your conscience.
