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Chewy Chocolate Cookies

  • Prep Time: -
  • Cook Time: -
  • Serves: 45
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (384 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 3/4 cup all-purpose flour
  2. 3/4 cup whole-wheat pastry flour
  3. 3 tablespoons unsweetened cocoa powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 6 large egg whites
  7. 3/4 cup granulated sugar
  8. 1 1/2 cups packed dark brown sugar
  9. 1 tablespoon vanilla extract
  10. 3 ounces unsweetened chocolate, chopped and melted (see Tip)

Nutrition Info

Per Serving

  • Calories: 66 kcal
  • |
  • Carbohydrates: 13 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 1 g
  • |
  • Protein: 1 g
  • |
  • Sugars: 10 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
  4. 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.

Yield: 45 servings

3. Still Hungry?

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.

Notes:

Two foolproof ways to melt chocolate

1. 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.

2. 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.

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Average (384 Ratings): 3.5 out of 5 stars

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41 reviews

Most Helpful Reviews

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  • Very good!

    virginawallace%40sbcglobal.net - January 20, 2007 08:15:25 AM PST
    Very good. Satisfied my craving for chocolate. Be carefull and don\'t bake too long. This recipe is a keeper!

    16 of 19 found this review helpful.

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  • Helpful Tip for Chocolate Lovers

    juliafretwell%40sbcglobal.net - January 20, 2007 10:57:33 AM PST
    I read this recipe and it does look good. I do agree with one of the other reviwers though- when I want chocolate, I want the real thing! I recieved a tip years ago that I still use, and no one has ever guessed the change I made. In place of oils or fats in chocolate recipes, use baby food prunes. They have very little taste, add chewiness, and-without sacrificing on taste- reduce your overall calorie count. I have used them for years and everyone always raves about how good my recipes are. They have no idea!

    15 of 19 found this review helpful.

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  • Serving size isn't 45!

    mrsmeyerson%40sbcglobal.net - January 20, 2007 08:27:04 AM PST
    There was a misprint in this recipe. It says "serving size 45". It SERVES 45 but the serving size must be ONE cookie or two at the most.

    12 of 17 found this review helpful.

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  • Healthy? Chocolatety?

    sherpajmr - January 20, 2007 01:44:55 PM PST
    Whoa, I have been a chef and caterere for 20 years and a cookie baker for about 30. I haven\'t tried this recipe, and I probably won\'t, because I can tell immediately upon reading a recipe what might not be right about it. Like the amount of sugar compared to the amount of flour in this recipe is outrageous! I\'m not diabetic, but my insulin soared just reading it. This is neither healthy NOR healthful. And the chocolate flavor would be masked by sweetness. Just my opinion.

    8 of 9 found this review helpful.

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  • Tastes like cardboard

    jgrinblat%40verizon.net - January 20, 2007 12:46:28 PM PST
    Well, I just tried the recipe out, and the cookies taste like sweet cardboard. 1 tbsp of vanilla extract really throws the taste off (probably should be 1 tsp). In addition, I really don\'t see how this recipe can be considered healthy. Two thumbs down from me.

    7 of 9 found this review helpful.

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