Chocolate Chewies

Chocolate Chewies

Some people smile when they think about their Kitchenaid Stand Mixer. But me, my first love was a 6-feet tall Hobart. Sigh. The memories.

My parents used to own a bakery where I spent many a weekend in icing and glaze up to my elbows, sporting a fashionably dusty coating of flour and confectioner’s sugar. Baking is a tough job – the doors might open at 8am but the pastries have to be in the oven at 5:00 am. Nearly everyone had full-time jobs outside of the bakery so running it truly was a family affair – Mom was “the cake lady,” my sister manned the counter during the week along with my brother who worked in the back making and rolling the dough for kolaches, and Dad and I ran the place on the weekends. We had lots of goodies, but one of my favorite confections that we offered were Chocolate Chewies.

I’ve been thinking about these cookies for months, ever since I ran across our bakery recipes hidden on my old hard drive. What. A. Find. You wouldn’t know it by looking at it, but this was one chewy cookie! The glossy outer surface hid the chocolate gooey goodness inside – until that first bite. One bite and the glossy surface of the cookie fractured in every direction and the chewy insides – yum!

The original recipe yielded a mountain of cookies as you can imagine. I played with it and believe I’ve recreated the cookies as closely as possible as I can without going industrial-strength. Talk about memories :)

Chocolate Chewies

A chewy, chocolately cookie for the chocolate lover.

Ingredients

  • 12 oz powdered sugar (by weight)
  • 1 oz unsweetened cocoa (by weight)
  • 1/2 oz dutch process cocoa (by weight)
  • 1/2 tsp salt
  • 3 egg whites
  • 1/2 tsp vanilla
  • 7 oz chopped pecans

Instructions

  1. Preheat oven to 350.
  2. Sift the dry ingredients together. Add dry ingredients to a stand mixer fitted with the whisk attachment. Turn mixer into low and add one egg white at a time (the mixture will appear very dry until the last egg white). Add vanilla and turn the mixer onto medium-high and beat for 2 minutes. The batter will be quite thick (think brownie batter). Fold in the pecans.
  3. Spoon the batter onto parchment-lined baking sheets (about 2-3 Tbsp) and place into the oven. Bake for 18 minutes and remove from oven. Let cool completely on baking sheet before removing.

Notes

Yields: ~12-16 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

18 comments… add one

  • Deborah

    What wonderful memories!! I could go for one of these cookies right now….

  • These look like heaven!

  • Shelby

    OMGoodness, those look DIVINE!!!!

    What about the icing? 😉

  • What a childhood! I am so jealous, you have baking in your blood.

  • Rosemary

    Like your blog some good recipes I will be trying

  • Perfect! I needed one more dessert for the Fourth of July party I’m cooking for, and you gave me just what I was looking for. I knew there was a reason I loved this blog….

  • Perfect! I needed one more dessert to make for the July 4th festivities today, and this is it. I knew I liked this blog….

  • I think I am going to add this one to my Christmas cookie list. Chewy and chocolate should go hand in hand.

  • ruhama

    Mmmm…this reminds me of the triple chocolate cookie recipe I tried in Cooks Country magazine… I’ll have to try this one and compare!

  • What a fun childhood… I’m sure you probably had other things you’d rather do growing up, but I think a family bakery and working together like that would be such a treat.
    These cookies…speaking of treats…look fantastic!

  • Wonderful memories and wonderful cookies! I’d love to see what else you recovered from that recipe file.

  • Amanda

    I think this is a novice question but what is the difference between unsweetened cocoa and dark cocoa? Is one the dutch cocoa? And approximately how much is an ounce? Thanks – I’m dying to try this one!

  • Amanda – the unsweetened cocoa that I used is actually labelled “Unsweetened Cocoa” but it’s not dutch process. Dutch process cocoa has an additive that makes it less acidic and taste smoother.

    I couldn’t get my hands on jet black cocoa so I used Hershey Special Dark cocoa (which is dutch process) and it substituted pretty darn well.

    An ounce, by volume, is 1/8 cup but most of our recipes measure by weight for ingredients. If I were baking these without my scale, I’d probably use 1/8 cup for an ounce.

  • Amanda

    Thanks! I’m off to my mixer right now. I’ll let you know how it goes. :)

  • Kelly J

    How many cookies do you generally get out of this recipe?

  • 12-18 cookies, depending on the size.

  • Those look really delicious!

  • Ahh these look delicious!! What is with the two types of cocoa though?
    P.S. – I would LOVE to have your old bakery recipes!!

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