Chocolate Chewies

by Shawnda on July 3, 2007

in Chocolate,Cookies and Bars

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… read them below or add one }

1 Deborah July 3, 2007 at 11:50 am

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

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2 Angela July 3, 2007 at 12:06 pm

These look like heaven!

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3 Shelby July 3, 2007 at 12:19 pm

OMGoodness, those look DIVINE!!!!

What about the icing? ;)

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4 Katerina July 3, 2007 at 1:29 pm

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

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5 Rosemary July 3, 2007 at 4:42 pm

Like your blog some good recipes I will be trying

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6 Annie July 4, 2007 at 6:22 am

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….

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7 Annie July 4, 2007 at 6:24 am

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

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8 Cheryl July 5, 2007 at 7:11 am

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

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9 ruhama July 5, 2007 at 9:10 am

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!

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10 Kristen July 5, 2007 at 10:44 am

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!

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11 Lynn July 5, 2007 at 7:31 pm

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

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12 Amanda July 6, 2007 at 11:04 am

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!

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13 foodiebride July 6, 2007 at 12:51 pm

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.

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14 Amanda July 6, 2007 at 2:37 pm

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

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15 Kelly J July 10, 2007 at 4:29 pm

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

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16 foodiebride July 11, 2007 at 7:27 am

12-18 cookies, depending on the size.

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17 JennDZ - The Leftover Queen July 13, 2007 at 1:42 pm

Those look really delicious!

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18 Avanika (Yumsilicious Bakes) July 2, 2010 at 7:11 am

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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