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. Source: EatingWell Magazine, February/March 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

72 calories; 1.1 g total fat; 50 mg sodium. 14.4 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 1 stars
10/20/2012
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 Read More
Rating: 2 stars
07/24/2012
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! Read More
Rating: 5 stars
07/01/2012
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. Read More
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Rating: 4 stars
06/30/2012
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 Read More
Rating: 2 stars
01/27/2012
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 Read More
Rating: 5 stars
10/31/2011
These cookies were great. I used silicone baking pads and had trouble with the cookies sticking. Maybe parchment would be a better choice. Rob Reno NV Read More
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Rating: 5 stars
10/31/2011
Delicious chocolaty low cal/low fat cookie. The first time I made these I used the air cushioned baking sheets and they came out extremely flat (but still tasty). The second time using a regular rimmed baking sheet they came out a bit plumper as pictured in the magazine. Jeanne Grosse Pointe Woods MI Read More
Rating: 5 stars
10/31/2011
These were great! I added peanut butter chips and they turned out fantastic! Next time I am going to try using all whole wheat. yummie Read More
Rating: 5 stars
10/31/2011
Great recipe - made delicious cookies! Anonymous Read More
Rating: 5 stars
10/30/2011
OK without trying - what is the sugar content %age. That needs to be reflected for diabetics - I think if someting like Splenda were used - the calorie copntent woujld be even lower. Read More
Rating: 5 stars
10/30/2011
Definitely use parchment paper they will stick to wax. I guess I didn't see that the fuss was about - I found them grainy sticky and chewy. Read More
Rating: 5 stars
10/30/2011
I was surprised on how BIG they grew! I also made some changes 1teaspoon of vanilla instead of tablespoon and 1/2 cup granulated sugar and 1 cup of brown sugar. I had to bake mine for 10 minutes more; my oven works with lower energy. And since I didn't have an electric mixer I had to use my arms to beat the egg whites--it was a nice workout for both arms--so I wondered how they would turn out. But they have exceeded my expectations. My mom and sister (and the babies and me) are addicted to it!! Read More
Rating: 5 stars
10/30/2011
Yum!! I added 2/3 cup raw coconut and they came out great. Next time I'll experiment with less sugar because although they taste great I'm sensitive to sugar and can feel it immediately in my head like a slight headache. I also didn't have parchment paper and sprayed a non-stick cookie sheet. They came off fine and still expanded nicely. I did try one batch without spraying the cookie sheet and they did stick. Also love the fact that they are dairy/cholesterol free. Thank you Eating Well! Read More
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 2 stars
10/29/2011
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 Read More
Rating: 4 stars
10/29/2011
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 Read More