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REC: Savannah Chocolate Chewies (from Sandi in Hawaii)
Joined: Jul 17, 2006
Posted to Thread #18282 at 3:27 am on May 29, 2010
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.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 18282. lizzy's post above reminds me.... can we start a thread on what do with with excess egg whites? [NT] - cheezz - 3:25am on 05/29/10 (42)
- 18282. REC: Paradise Macaroons (Michael in Phoenix) [LINK] - cheezz - 4:33am on 05/29/10 (11)
- REC: Savannah Chocolate Chewies (from Sandi in Hawaii) [LINK] - cheezz - 3:27am on 05/29/10
- I've made these - they are wonderful! [NT] - deb-in-MI - 12:03pm on 05/29/10
- 1 large egg white = 2 1/4 tablespoons. 7 large egg whites = 1 cup (thanks Sandi!) [NT] [LINK] - cheezz - 3:28am on 05/29/10
- Good reminder for me to use up those 5 whites languishing in the fridge. I made meringues with >>> - Luisa_Calif - 8:30pm on 06/02/10
- just saw a recipe in Tea Time that dips the finished meringues in melted butterscotch chips... - cheezz - 12:30am on 06/03/10
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- I freeze mine until I have 12 and then make angel food cake with - rhoward2va - 12:18pm on 05/29/10
- What a fabulous thread!!! - lizzy - 1:28pm on 05/29/10