Chewy Chocolate Cookies

February/March 2005

Your rating: None Average: 4 (156 votes)

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.

"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...
Chewy Chocolate Cookies

17 Reviews for Chewy Chocolate Cookies


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!!


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.


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.


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


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

Comments (1)


Anonymous wrote 3 years 30 weeks ago

These cookies turned out

These cookies turned out exactly as the recipe stated and that was using just regular whole wheat flour and golden sugar instead of the dark brown. They are chocolatey and delicious, but seem very high in sugar content. Perhaps splenda instead of the granulated and maybe cut the brown sugar in half? I won't know until I try it I guess!

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