Tuesday, January 24, 2012

Double Chocolate Chewies

crackly, chewy
These cookies have been on my mind for awhile now. I work in a bakery, and we have been making GIANT batches. They are so simple. They are actually low fat. They taste like a brownie and a meringue made a baby! Oh, and if you care, they are gluten free as well. They're gooey on the inside, and the outside has that thin shattery layer that any good brownie should have. 

Double Chocolate Chewies

3 large egg whites
2 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
1 tsp vanilla
1 cup chopped white chocolate
(or chopped dark chocolate, toasted walnuts, cacao nibs, etc!)

Preheat your oven to 320 degrees F.  Line a cookie sheet with parchment. This is totally necessary. These babies stick like crazy. In a medium sized bowl, add powdered sugar, cocoa, and salt. Whisk together until there are no more lumps of cocoa. 
no cocoa lumps!

Add egg whites and vanilla to the bowl. Whisk together until everything is incorporated. Add chopped chocolate and stir until combined. The batter will be rather wet. Don't worry.

leave plenty of room to spread!

Scoop out batter onto your baking sheet lined with parchment. About 2 tablespoons is plenty. Make sure to leave plenty of room between cookies. 3 inches or so, they will spread a lot. I only put 5 cookies on my baking sheet at a time. Bake for 15 to 18 minutes. The tops will become cracked and shiny. 
we're done!

Slide the parchment off the baking sheet onto your counter. Put another piece of parchment on the baking sheet, and scoop another batch. Let your cookies cool on the counter for 15 minutes or so. You can use a spatula to remove them to a cooling rack, or slide the parchment to the edge of the counter and peel them off. This recipe makes about 15 cookies.