SAVANNAH CHOCOLATE CHEWIES
I do not remember where this recipe came from, but it think its a Mr. Food recipe. I have made them twice now, and they have a very nice texture, for a firmer cookie add 5 minutes to the cooking time.
Provided by Dancer
Categories Dessert
Time 43m
Yield 2 dozen chews.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1373.5, Fat 81, SaturatedFat 8.1, Sodium 164.7, Carbohydrate 164.7, Fiber 16, Sugar 137.4, Protein 19.4
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