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|Sandi in Hawaii||
These are wonderful! REC: Savannah Chocolate Chewies
Joined: Dec 12, 2005
Posted to Thread #16251 at 1:23 am on Sep 21, 2009
Hubby has been buying these chocolate chewy cookies from Safeway. When he first bought them, he told me to try them. The cookie snob in me said "I don't eat store bought cookies!" But I looked at the ingredients, and it looked like real ingredients - egg whites, cocoa, pecans, etc.
I tried them, and although I hate to admit it, it was really good! They're like chewy brownies, and they're made with no butter!
This recipe is pretty close. The cookie is lighter in color, so I'll try dutch process instead of natural cocoa the next time. The parchment or silpat on the baking sheet is a must.
Savannah Chocolate Chewies
Yield: 2 dozen chews
From The All-American Cookie Book, by Nancy Baggett
2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ľ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)
*Author calls for natural cocoa. Iím going to try dutch-process the next time I make this.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.
Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.
Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)
Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.
Let cool completely, then carefully peel the cookies from the parchment.
The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
Other messages in this thread:
- 16251. These are wonderful! REC: Savannah Chocolate Chewies - Sandi in Hawaii - 1:23am on 09/21/09 (10)
- wonderful! No butter, plus I can use up some of my 2 doz. frozen egg whites! [NT] - cheezz - 2:09am on 09/21/09
- Sandi - I was reading over the recipe and it says it's liquidy like cake batter?? - cheezz - 2:13am on 09/21/09
- It's a weird mixture, cheezz. It looks like melted chocolate with nuts mixed in. - Sandi in Hawaii - 2:47am on 09/21/09
- Question about frozen egg whites - do you freeze them all together and how long do you keep them. [NT] - elaine - 4:02am on 09/21/09
- The above should have been under cheezz's reply. [NT] - elaine - 4:02am on 09/21/09
- I have a ziploc freezer bag that I add to and freeze it flat. Don't know about length of freezing... [NT] - cheezz - 1:34am on 09/22/09
- oh, and does anyone know the equivalent measure for an egg white?? [NT] - cheezz - 1:35am on 09/22/09
- 1 large egg white = 2 1/4 tablespoons. 7 large egg whites = 1 cup. [LINK] - Sandi in Hawaii - 9:13am on 09/22/09
- This site is a good reference too. [NT] [LINK] - Sandi in Hawaii - 9:17am on 09/22/09
- oh I like that last one! Lots of "egg white only" recipes! Thanks Sandi :) [NT] - cheezz - 3:41am on 09/23/09