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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2005

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Recipe Summary

total:
1 hr 30 mins
Servings:
45
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 1.2g; carbohydrates 14.4g; dietary fiber 0.7g; sugars 10.6g; fat 1.1g; saturated fat 0.6g; folate 7mcg; calcium 9.2mg; iron 0.5mg; magnesium 9.6mg; potassium 40.8mg; sodium 49.8mg; added sugar 10g.
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Reviews (17)

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17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
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
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
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
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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: 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: 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
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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
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
10/30/2011
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
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