Chocolate Chewies Recipes

Steps:

• Set oven to 375 degrees.
• Lightly grease a cookie sheet.
• Combine first 4 ingredients in a large bowl, (with mini chocolate chips, if using) stirring until smooth.
• Shape dough into 1-inch balls; roll in icing sugar.
• Place 2-inches apart on cookie sheets.
• Bake for 8-10 minutes.
• Cool 10 minutes on cookie sheets.
• Remove to wire racks.

Steps:

• Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
• Toast nuts until fragrant and brown. Cool.
• Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
• Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
• Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

Steps:

• Preheat the oven to 325 degrees.
• Line several baking sheets with parchment paper.
• Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
• Remove from oven and let cool.
• In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
• With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
• 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.
• 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.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

Steps:

• Preheat oven to 350.
• In large bowl, combine low fat sweetened condensed milk, flour, cocoa, egg white and vanilla.
• Stir in chocolate chips and cherries.
• Spray baking sheets with cooking spray.
• Drop dough by rounded tablespoonfuls onto baking sheets; bake 6 to 7 minutes.
• Store loosely covered at room temperature.

Steps:

• Preheat oven to 350°F
• Line two cookie sheets with parchment paper or silicone liners.
• Sift confectioners' sugar and cocoa together in a large bowl.
• Add pecans to sugar and cocoa mixture; stir to combine well.
• In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry.
• Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined.
• Using a spoon, drop batter onto a cookie sheet (12 to a sheet).
• Bake for approximately 10 minutes.

Steps:

• Preheat oven to 275 degrees F and place oven racks in the middle positions.
• Line one or two sheet pans with foil or kitchen parchment. Set aside.
• Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
• Add the sugar slowly, beating until the mixture is very thick.
• Stir in the cocoa powder, vanilla, and chopped chocolate.
• Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
• Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
• Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
• In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
• Gradually beat in the flour mixture then add chocolate chips.
• Drop the dough by rounded tablespoonfuls onto greased baking sheets.
• Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.