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’.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
You never cease to amaze me!! These look so heavenly!! The name alone makes me salivate… ;)
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OMG I WILL be making these this weekend!! Thanks for the amazing recipe!
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Ok, seriously you need to stop. ;) The last 4 recipes you’ve posted I’ve immediately bookmarked for “make this really soon”. Everything looks soo good!
(Don’t stop really, I was just playin)
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i have never had one! i must be missing out. those ingredients are really simple and this would be a great way for a chocolate fix :) thanks, babe!
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Gosh, Jessica! I am fairly new to your blog (been lurking for a bit) and I have to tell you that it just makes me drool! Everything you make looks so delicious, I feel like I have to make it immediately! Not great for my thighs, but I keep saving your recipes so that I can make them for special treats!
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I feel like I’m really missing out cuz I’ve never eaten chocolate chewies! I must plan a trip to Whole Foods soon! They look delicious!
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hummmm…! Those are looking AMAZING :)
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“If you have never had chocolate chewies from Whole Foods, you are totally missing out.”–
Apparently I am b/c I never had.
OMG these look amazing!!!!!!!
Kale chips or the nooch…girl, just roll with it. Really, soak the cashews, blend them with a little lemon juice, tons of nooch, and that alone is heavenly. Then 200F or if your oven goes lower, go for it. And flip and watch, flip and watch. In a 150F dehydrator, it takes about 2-3 hrs one side, then 1-2 hrs the next side in order to get crispy but not scorched/burnt. :)
Report back!
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I have never tried those cookies from WF before, but I’m going to look for them next time I’m there! On second thought, maybe I’ll just pick up the ingredients to follow your recipe ;)
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::gasp:: Jessica, my life changed the day we found each other.
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These look awesome, I will totally be making these when I bake this weekend!!
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ahhh these look like AMAZING beefed up merienges!! I want them so badly! easily 18, easilllyyyyy
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Uh, how easy and incredible do those look? I just baked a cake and I may just peel myself off the couch to make these, too.
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Those cookies look fabulous!! I am also very guilty of “licking the bowl” when I bake… it’s too tempting!
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Um – wow. Those look amazingly good! Talk about “food porn”!
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Ooo, look at what cookies I’m making next! :D :D
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Look how easy that recipe is! I wanna have a chocolate chewies eating contest. For real!
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Well, those look simple enough, don’t they?
BTW, I sometimes just go to Whole Foods for the free cookie samples in the bakery ’cause those calories don’t count. ;-)
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I’ve never seen these at Whole Foods, but perhaps I don’t need to find them now. Those look amazing!
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Something about those cookies makes me want them in my life immediately! Wow.
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new reader here! I’m totally making this recipe tomorrow!
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These are certainly drool-worthy. My gosh, I’ll have to stop by often with treats like these!
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Um… Hello gorgeous!
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so..i made these cookies tonight, or should i say attempted to! Mine turned out horribly!!! the batter molded into one big cookie on the sheet and they were paper thin and crunchy. not chewy at all because they were sooooo thin. what did i do wrong?
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Jessica — January 31st, 2010 @ 9:20 am
Aw, girl so sorry these didn’t work out! Did you use an electric mixer? I’m thinking maybe you needed to beat them more? The batter has to be super thick, and even then, my cookies spread a little bit, but not much. They almost needs to be beat stiff like a meringue. Another possibility could be your oven temperature. All ovens are different, so maybe try heating it up 25 degrees more?
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Quick question: you said “Bake for 15 minutes and let cool before removing” Does that mean you bake them for 15 minutes, turn the oven off and let them cool in the oven, or bake 15 minutes, then take them out of the oven and let cool? Thanks!
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Jessica — February 3rd, 2010 @ 3:46 pm
Nope! Bake for 15, then remove from oven and let cool. :)
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Thanks for the quick response! I just made these. I ended up taking them out of the oven after the 15 min cause they looked like yours, but figured I’d ask just to be sure! My husband tried ones and has approved :)
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I’ve made 4 batches of these now, and the family is obsessed! ;-) No, seriously, though. We love love love them! And the fact that they’re mostly egg whites with no flour or butter/oil is a HUGE plus!!! Woohoo, thank you!!!!
PS Added bunches of chopped walnuts in these and they’re even BETTER!
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I’ve made these cookies too – so yummy!
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So going to make these! I haven’t had one in forever.
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I am new here, but I think I’ll be back. LOL These look incredible! I am going to try them.
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I went to Whole Foods and stopped in the bakery to pick up some Chocolate Chewies (my whole family is crazy about them) only to find out that they have stopped carrying them!! :O I was shocked! WHY?!?!?!?!
Thank you sooooo much for the recipe. I am going to make them today for my kids as a special treat after the first day of school!!!
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Jessica — August 9th, 2010 @ 8:38 am
What?! I hope they didn’t stop carrying them at my Whole Foods!
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Lisa — August 9th, 2010 @ 8:53 am
I hope they bring them back. But at least now I can bake them any time I want!! : )
Does anyone realize how much sugar is in these? We saw them the other day in WF and while they are amazing in taste, they had 37gr of sugar for two! We could not believe it so we went to customer service to make sure and even they were surprised.
Has anyone tried to substitue xylitol for the powdered sugar?
Thanks
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matise — May 20th, 2012 @ 2:20 pm
…why must you try to ruin a good thing?
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The batter I had after mixing, was not thick at all………….. :(
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Jessica — December 8th, 2010 @ 8:03 pm
How long did you mix? You need to mix until soft peaks form… this takes like 5-10 minutes depending on your mixer.
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Sara — December 29th, 2010 @ 8:33 am
I tried these today and came out with soupy batter that made sad flat cookies :( Should I have used the mixer the entire time? I just did most of it by hand…
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Jessica — December 29th, 2010 @ 11:20 am
Yes, you really need to use the mixer to get the air into the egg whites! They batter should be very thick.
Hi! I have 8 egg whites hagging out in my freezer and I was thinking of making meringues for a small gathering for NYE, but this looks even better! How many cookies does one recipe make? Do you know how they hold up the next day (if you ever had any left) – in case a triple recipe is a bit much? Thanks!
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Nath — December 30th, 2010 @ 1:40 am
*hanging oups :)
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Jessica — December 30th, 2010 @ 2:14 am
I think it makes about 16 cookies, and yes, as long as they are sealed tightly they will last a few days!
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Nath — December 30th, 2010 @ 2:42 am
Thanks!
Nath — December 30th, 2010 @ 2:53 am
Another quick question: are the ounces in the recipe a measure of weight or volume? I normally use cups or grams. I always get confused with ounces because I never know if it is meant to be a weight or volume. Thanks again!
Jessica — December 30th, 2010 @ 2:59 am
Weight!
OMG…….I knew I saw these SOMEWHERE!!! I was gushing about one I ate yesterday on the blog together…brownie, meets raw cookie dough, meets crispy, meets sticky/tacky chewiness!! mmmmmm I googled “chocolate chewies” and your fabulousness came up FIRST!
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Jessica — March 2nd, 2011 @ 10:40 pm
Hahahaha!!
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very good post! thanks!
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what if you don’t have a way to weigh the sugar? what do you do then? plz help I want to make these soon
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ok figured out my other problem on my own…but how many cookies(or chewies) does this make?
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Jessica — June 20th, 2011 @ 6:50 am
It all depends on how large you make the cookies, but I get about 12-15.
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How well do these cookies keep? They look really good, but will they last a couple days in an airtight container?
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Jessica — June 21st, 2011 @ 6:45 am
Yep they should!
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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!
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ummmmm yes please =)… about to make these!! will these work with regular baking cocoa or does it have to the be organic cocoa?!?
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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.
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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!
:(
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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.
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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!
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On my must bake list! Just found your blog:)
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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!
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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.
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