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Chewy Chocolate Cookies

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  about 45 cookies
We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
RECIPE INGREDIENTS
3/4 cup  all-purpose flour
3/4 cup  whole-wheat pastry flour
3 tablespoons  unsweetened cocoa powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
6   large egg whites
3/4 cup  granulated sugar
1 1/2 cups  packed dark brown sugar
1 tablespoon  vanilla extract
3 ounces  unsweetened chocolate, chopped and melted (see Tip)

Tip:
Two foolproof ways to melt chocolate: Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.


Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
Chewy Chocolate Cookies Recipe at Cooking.com
DIRECTIONS
Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.


Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.


Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.


Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Cookies
 Soft-Baked Cookies
 Chewy Cookies
Nutrition Facts per Serving
Yield:   about 45 cookies
Calories: 68
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 51mg
% Cal. from Fat: 13%
Fat. Total: 1g
Protein: 1g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Russ Reviewed: 04/06/2009
YUM!
While making the batter I was concerned about the consistency of the baked cookies because the batter seemed a little too fluffy. My worries were for nothing - these cookies are fantastic; light and chewy. A moderate amount of effort with a great result.
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