Chewy Chocolate 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 from EatingWell
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)
Related Video
How to Make the Best-Ever Chocolate Cookies

Want to make the best ever chocolate cookies? That is a bold statement but this recipe will deliver. After tasting the cocoa chocolate in this recipe no other cookie will compare!

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.
Tips:
1. 
Tip: Two foolproof ways to melt chocolate:
2. 
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.
3. 
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.
4. 
Enhancements: Stir 23 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.

nutrition information

Per Serving: cal. (kcal) 68, Fat, total (g) 1, sat. fat (g) 1, carb. (g) 14, fiber (g) 1, pro. (g) 1, sodium (mg) 51, Potassium (mg) 54, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top