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.

Makes about 45 cookies

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

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)

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.

NUTRITION INFORMATION: Per cookie: 68 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 1 g fiber; 51 mg sodium.

TIP: 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.

i found the dough to be a little challenging to scoop into cookies so i turned them into brownies. i used an 8 in square dish and baked them at 325 for 15 min. i also added mini choc chips :) a great chocolate treat!

Anonymous, ottawa, on

I LOVED this cookie. My husband was not as much of a fan. I loved the chewy texture...Delicious.

Anonymous, Augusta, GA

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

These cookies were a waste of time and ingredients. They are so terribly sweet, the sugar overwhelms the chocolate flavor - and I even used half Splenda granular in place of the white sugar. Using a disher made the dough easy to dispense onto the parchment, but they still stuck a little bit.

, Friday Harbor, WA

I found the batter to be too thin with the amounts of flour given. Added a bit more of each but will need to continue to play with the overall amounts for future use. Love the flavor and these cookies are definitely chewy.

Meg, Columbia, MO

great cocoa flavor, not too sweet...great with whipped cream and fresh berries...almost like a baby cake. used all reg. flour and slightly less sugar the hand electric mixer made the texture easy to fluff onto the parchment-cool full time for no stick or lightly butter cookie sheet. YUM and 1g of FAT! YAY!

j, cherry hill, NJ