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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 56.4
  • Total Fat: 0.9 g
  • Cholesterol: 0.1 mg
  • Sodium: 68.5 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.2 g

View full nutritional breakdown of Chewy Chocolate Cookies calories by ingredient
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Chewy Chocolate Cookies

Submitted by: LILSTARLET

Introduction

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 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
Number of Servings: 15

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)

Directions

1.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.
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.
Tips & Notes
Tip: 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.

Number of Servings: 15

Recipe submitted by SparkPeople user LILSTARLET.






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