Chocolate Chewies

By Stef -

I took a risk with this recipe because of the amount of sugar I cut out. This calls for a lot of powdered sugar, and I know that's because it helps with the consistency (especially since there's so little flour in these), and I was worried that these wouldn't hold any shape if I cut down the sugar. Having said that, I couldn't justify adding 2 1/4 C, so I cut it down by 1/2 C. and they worked just fine. I think I may be able to cut out even more next time around.
Anyway, these are definitely chewy due to the egg whites, so they have a slight meringue texture. They get a 7, and the recipe came from The Perfect Cookie cookbook, which is from America's Test Kitchen.

2 1/4 C. powdered sugar I used 1 3/4 C.
6 TBS cocoa powder
2 TBS flour
1/4 tsp. salt
3 large egg whites
3/4 tsp vanilla I used 1 tsp.
2 C. pecans, toasted and chopped fine
1 ounce bittersweet chocolate, grated I just chopped mine

Preheat oven to 325. Whisk the powdered sugar, flour, salt and cocoa together in a stand mixer with the paddle attachment. Add egg whites one at a time while mixer is running on medium speed, then gently stir in pecans and chocolate. Bake 1 sheet at a time for 15-18 minutes until the edges are dry and the centers are still soft. It's also a good idea to rotate these once during baking.


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