Best Torrance Bakery Chocolate Chewies Recipes

Torrance Bakery Chocolate Chewies Recipe - (3.6/5) image

Provided by á-170456

Number Of Ingredients 5

1 cup egg whites see * Note
1 3/4 cups Dutch-process cocoa powder
1/2 teaspoon salt
5 1/2 cups powdered sugar
1 pound walnut or pecan pieces

Steps:

* Note: Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets. Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand. Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake. This recipe yields 48 cookies. Each cookie: 125 calories; 34 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 3 grams protein; 1.67 grams fiber.

Chocolate Chewy Cookies image

Provided by Hey Jude

Time 27m

Yield 4-5 dozen cookies, 48-60 serving(s)

Number Of Ingredients 9

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.

Chocolate Chewies image

Provided by AMC3972

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

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.