Best Chris Gargones Chocolate Chews Recipes

CHOCOLATE CHEWIES

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.

CHOCOLATE CHEWS

Steps:

• Melt chocolate with butter and let cool slightly.
• Beat eggs lightly and add sugar and vanilla.
• Add melted chocolate and butter.
• Add flour and mix well.
• Spread into 8 inch square pan.
• Sprinkle with nuts.
• Bake at 350* for 30-35 minutes.
• Cut into squares when cool.

CHRIS GARGONE'S CHOCOLATE CHEWS

Steps:

• 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
• 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
• 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
• 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
• 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
• 6. Cool in the pans.
• SERVING.
• Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
• STORAGE.
• Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.