Chocolate Chewies.
If you have never had chocolate chewies from Whole Foods, you are totally missing out.
These are one of the most amazing cookies I have ever tasted- incredibly chocolately, chewy, a bit crunchy, and just all around fantastic.
I have wanted to make them at home for months now, but for fear of devouring each and every one within seconds, I have held back. This is also the first time I have baked cookies since December. After sufficiently gorging myself with cookie-baking, I needed a break.
A break from making them, but not eating them. I am always up for eating something that is clogging my arteries and expanding my waist.
The batter is super thick – almost like brownie batter, but even thicker.
Luckily, it is the perfect consistency for dipping a spoon in mid-mix. And eating it by the cup-full.
I have serious nibbling issues mid-bake. Please help.
(But don’t really help, because secretly I like it.)
Once these cookies came out of the oven and cooled, my husband I are were scarfing them down like hungry, hungry hippos.
They are so light and airy that you can eat 3 or 4 and still want more. Or 6 or 7. Or 18.
(In related chocolate news, I finally tried that Vosges chocolate bacon bar that so many of you have been asking me about. I figured I would be a fan since it contains the primary food group in my life – pork. It was pretty fantastic. I am a bacon hussy.)
The inside of the cookies are gooey and soft, while the outside has a crispy, flaky later reminiscent of a meringue.
Chocolate Chewy Cookies
adapted from bakespace
12 oz powdered sugar
2 oz organic cocoa
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla
Preheat oven to 350.
Stir dry ingredients together in a stand mixer. Turn mixer on low and add egg whites one at a time – the batter will be very dry until the last egg white. Add vanilla and turn mixer on high for 2 minutes. This may take longer depending on your mixer, but you want a thicker batter with soft peaks.
Spoon batter onto a cook sheet. Bake for 15 minutes and let cool before removing.
See that chocolately, gooey goodness inside? Make some of these cookies today. And give them a lot of lovin’.
140 Comments on “Chocolate Chewies.”
How well do these cookies keep? They look really good, but will they last a couple days in an airtight container?
Yep they should!
Pingback: Cookie Smackdown « Teen Eat and Live
Hi, I made these tonight. The taste was perfect, light and chocolatey. Only qs its, it didn’t have quite the texture shown in the picture. The bottoms didn’t stick to the cookie and the middle was more fudge-like than meringue. Any suggestions? Did I take them out too soon? Was scared about leaving them more than 15 mins!
When you purchase these at Whole Foods the center is fudgey not like a meringue. However, the outside light crispy.
ummmmm yes please =)… about to make these!! will these work with regular baking cocoa or does it have to the be organic cocoa?!?
i can’t believe i found this recipe. my daughter and I discovered these cookies a few weeks ago at whole foods and i can’t stop thinking about them. i have served them many times already at various lunches and dinners. i am going to have to try this recipe, how did you get it? will they really turn out like the whole foods ones? i’m so excited.
I don’t know what I’m doing wrong but I’ve tried to make these cookies like 4 times and they never get a crunchy outside, most of the time they just deflate into wafers.
They look so good though!
:(
Thank you sooo much for posting this recipe! I made these tonight and they were delish. I have two questions.
1. Mines were rather thick than the flatter type depicted on your site (and from what I remember at whole foods). I whipped my batter with an electric mixer on a high 10 speed (like the one you got) for like 8 minutes. Is that too long? I don’t have the hand held mixer but the more advanced one.
2. Any tips on what might make them flatter and more ‘cookie’ like inside. They were more truffle like inside.
Still delish but I wonder.
Oh, WOW! We’re making these right now! I love these and see them call my name every time I go to Whole Foods. I can’t justify the price tag. But at home, mmmmmmmmmm, watch out! They’ll be gone today I’m sure, even with a second batch!
On my must bake list! Just found your blog:)
I had these from Whole Foods for the first time today and by reading the ingredients I could see that they don’t contain butter, or even vegetable oil. Thus, they are also low fat treats. Of course, you should only eat three or so, not more, as they still have a lot of sugar and calories!
You really ought to amend your instructions.
1) notify the reader that measurements are by weight, not volume.
2) when it comes to “Stir dry ingredients together in a stand mixer. Turn mixer on low and add egg whites one at a time” – you should remind beginner bakers to use the whisk attachment (not the beater attachment).
I’ve now tried to make these cookies twice: and am disgusted by the waste of time and ingredients when better instructions would have yielded a better outcome. From previous comments, it seems many have made this same mistake – I’m surprised you haven’t fixed the entry yet. It’s irresponsible.
If you don’t understand merengue and how to form peaks out of egg whites, I mean c’mon. This is such a basic recipe. You’re being a bit dramatic.
Pingback: Chocolate Chewy Cookies (Whole Foods Copy Cat) « wandering
I just tried this recipe… It’s amazing… but mostly got stuck to the cook sheet… do we have to butter it or something? technically speaking, once I scrap it out of the sheet, it breaks off since it’s stuck. I am eating it off the sheet…. Help!!!! I wanna do the recipe again and again…. Please
hate hate hate hate hate
i made these about 10 minutes ago and when in the oven they looked delish! but when i took them out was just a bubble that was empty and it tasted like nothing. your pictures looks amazing but mine are so disgusting. what do you think i did wrong?
Absolutely disgusting. The texture was more of a brownie texture and tasted disgusting once baked. I have made homemade cookies and brownies for a loooong time and this is by far the WORST recipe EVER. Do not make these!
I made these tonight with my kids. We were very excited to try them. I used fresh duck egg whites, but kept the rest of the recipe exact. They smell delightful & look tasty, but they are cemented to the cookie sheets! Talk about disappointing. Ugh. :(
these do not turn out i would not try these.
Love these! I have made 6 batches and it always turns out great. I put parchment on the baking sheet to prevent sticking to the pan. The outside is like a meringue and the inside is almost like a brownie. Everyone, except my 7 yr old, loves these! I ate one with some peanut butter and it tasted like Girl Scout peanut butter patties.
if you want to make anything edible out of this recipe whip the eggwhites slowly adding the sugar and salt, then once it’s the desired consistency add everything else…othervise it turns out just one big chocolatey goop. would not recommend