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Continued: Recipe: Flourless Chocolate Pecan Cookies

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  • Last update: June 4, 2014 - 1:05 PM

Cover batter tightly with plastic wrap, pressing wrap to cover surface of batter. Refrigerate overnight.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

Using your hands or a scoop, break dough into pieces roughly the size of your palm (about 3 1/2 tablespoons, or smaller if you prefer). Roll dough into balls. Place balls at least 2 inches apart on prepared baking sheets. Using the palm of your hand, gently press the tops of the dough, forming it into a thick disk.

Bake in the oven’s middle rack until cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot in the center (about the size of a quarter), about 8 minutes, rotating pan halfway through baking. Remove from oven and allow cookies to cool on baking sheets until cookies further set, about 5 to 7 minutes. Serve warm, or carefully slide parchment paper onto a wire rack and cool cookies completely.

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