Rating: 4.12 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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 test

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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