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This post is for my buddy Sarah.
See, Sarah has been looking for a recipe for these cookies for quite a while, and I’ve been promising to get on it. Well, it’s been about a year since I said that, so better late than never. I hope.
For pretty much my entire teaching career (minus the three years I spent at my first school), I’ve spent my early mornings with Sarah. She’s the person I talk to first every day between Monday and Friday, and it’s kind of a ritual for us to catch up before heading off to our classrooms to teach.
And she loves chocolate chewies. This whole thing started when Sarah started raving about the ones you can buy at Whole Foods. Then Starbucks started serving them, too. They have a brownie-like quality owing to the cocoa, and there’s no flour in them. Plus, they only use egg whites. And no butter. So these cookies are kind of healthy. Shocker!
Anyway, as soon as I caught on to the chewies, I vowed to find a recipe for Sarah. And in so doing, I learned just how easy these cookies are to make. They require very few ingredients and no advance preparation.
The way you can tell that chewies are done is all in the cracks. When they’re fully baked, the cookies form multiple cracks. It actually looks pretty cool. And they also get glossy.
This week, I’ve decided to make cocoa the star ingredient of the recipes I share. This first one couldn’t be simpler, so be sure to try it. It’s sure cheaper than buying them at an expensive coffee chain!
- Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mi all the dry ingredients together. Gradually add the egg whites, stirring until a sticky dough forms. If the dough is too sticky to work with, add more powdered sugar and cocoa until it's elastic and workable.
- Form the dough into mounds on the baking sheet. Bake 20 minutes until big cracks form and the cookies are glossy on top. Cool completely before removing from the cookie sheets.