Chewy Chocolate Cookies

Chewy Chocolate Cookies

17 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 45 servings

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Original recipe yields 45 servings
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  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 large egg whites
  • ¾ cup granulated sugar
  • 1½ cups packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 3 ounces unsweetened chocolate, chopped and melted (see Tip)


  • Active

  • Ready In

  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, 1½ 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.
  • 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 ⅔ cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use ½ cup finely chopped pecans or walnuts.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 72 calories; 1 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 11 g sugars; 10 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 1 mg iron; 50 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 17

October 19, 2012
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By: EatingWell User
Too Much Sugar How can these cookies be listed as healthy? Just because a cookie is low fat, doesn't mean it is healthy. 2 1/4 cups of sugar is awful for anyone, and the white flour adds to the unhealthy quality of the cookie. This is not a recipe where good taste meets good health. Pros: Low fat Cons: White flour, very high sugar
July 24, 2012
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By: EatingWell User
How are these low-carb? These cookies are not in any way low-carb, nor diabetic appropriate. I am disappointed in the total lack of attempt to modify this recipe, as well as its low-carb classification. Way too high in sugar for diabetics, and far too high in both processed flours & sugars to be classified as low-carb. Eating Well is usually much better about this! Cons: Not low-carb or diabetic-appropriate!
July 01, 2012
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By: EatingWell User
Easy and delicious These cookies are so delicious. The best part for me is that the cookie is so soft but also has a little crunch on the top layer. The other best part is that there's hardly any fat and they are low in calories so I didn't feel guilty or full. My kids love them too. I halved the recipe so I couldn't eat too many; very easy to do. I don't have a lot of patience for complicated recipe's, so this recipe's simplicity is an added bonus. Pros: Not too many ingredients. Easy instructions.
June 30, 2012
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By: EatingWell User
Sugar? I will not be trying these, too much sugar! How can they only be 60 calories each with all that sugar??? Pros: Egg whites Cons: Too much sugar
January 27, 2012
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By: newkanuck
Too many steps to an ok cookie I followed the directions exactly and the cookies didn't flatten out and rather than chewy, they are sort of rubbery. I used a lot of eggs and expensive chocolate and I feel a little cheated. Cons: I wasted a lot of eggs
April 29, 2011
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By: mangerpourvivre
Almost Perfect These are almost the perfect chocolate "diet" cookie. These are easy to make and the only error that could occur in the making of these would be if you do not follow the recipe exactly. I used a silpat, but would still spray it lightly with a canola oil mister, as I found them to still stick. I did find them a little sweet so if you are looking for sweet this cookie is for you. My batch also made 70 with a small scoop (tablespoon size). Pros: Great chocolate fix, low calories, easy Cons: A little too sweet
January 03, 2011
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By: Katie Sechrist
Bland, not worth the calories If I were on a strict diet and hadn't had sugar or chocolate in weeks, these might cut it. I followed the recipe exactly (even bought a $6 bag of whole wheat pastry flour that I'll probably never use again) and I simply wasn't impressed. The chocolate flavor is there, but not rich. I didn't think they were sweet enough, and I thought they were too much work for the outcome. Also, not worth the 68 calories for 1 cookie. On the flip side, my husband just said he'd give them a 7 out of 10, and said they're not bad. To each his own, I suppose! Pros: Better than celery sticks or carrots Cons: Not as good as the real thing
December 21, 2010
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By: Mistee
A Wonderful Chocolatey Treat! The only problem I had in baking these (that I just made tonight!) was that if you spoon it directly after mixing the batter spreads, and once it's baked the cookies turn out huge with flat crispy ends. However, if you let the batter firm a bit, it is much more batter and dough like to be able to spoon out the desired amount for your cookies. Taste wise, they are delicious!
July 30, 2010
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By: EatingWell User
Pretty good. But I had some problems with mine and only got two good batches out of four. the first one was because i baked in on a baking stone. after realizing my mistake a tried it on parchment and they came out very nice. the next batch came out totally burnt! maybe it was something i did when i was mixing ingredients.. but next time i sure hope they turn out better!
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