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.
| Prep Time: | 20 minutes |
| Ready in: | 1 1/2 hours |
| Yield: | about 45 cookies |
| Ease of Prep: | Easy |
| 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) | |
Recipe 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.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 45 | ||||||||
| Amount Per cookie | ||||||||
| Calories: | 68 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 14 g | Dietary Fiber: | 1 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 51 mg | Saturated Fat: | 1 g | |||
| Protein: | 1 g | Potassium: | 54 mg | Monounsaturated Fat: | 0 g | |||
Member Comments On...
Chewy Chocolate Cookies
0 |
Try " The Brown Derby". It's in MGM or as they call it now " Disney's Hollywood Studios". It's a semi informal restaurant with great foods. especially deserts. Also you should visit Morocco or Japan. If you have time later in the trip. go back to the 50's prime time cafe. It's a great experience every time! I hope you have a magical honeymoon at Disney Globe!Enregistrement-identite-operateur va vous aider dans votre interieur de votre a votre processus de migration! Simplifier la tache aujourd'hui . http://www.releve-identite-operateur.fr
3 |
Well, these cookies are chewy...just not very flavorful and are just kind of "meh". I won't be making them again.
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