Flourless Chocolate Chewies (Cookies) - The Search Continues

Have you ever had those unbelievably addictive chocolate chewies from Whole Foods? They're one of the best cookies I've ever had - crisp, chewy, soft, chocolatey, crumbly - everything you ever wanted in a cookie, all rolled into one magical chewie. I brought some home for the Mr. to try, and his response: "This isn't so much a cookie as a chocolate delivery system. Not that I'm complaining." By the next morning, the box of chewies was suspiciously empty. The ingredient list is short and simple: powdered sugar, cocoa, egg whites, vanilla, and chocolate chips. That's it. I know I'm not the only one enamored with these flourless chocolate cookies - some of my favorite blogs have posted their best guesses at the elusive chocolate chewie recipe: How Sweet It Is, Chocolate & CarrotsLuna Cafe, 101 Cookbooks, etc. For my first attempt at replicating the cookies, I chose to follow King Arthur Flour's recipe for flourless fudge cookies. The cookies were delicious, but not quite the same as the Whole Foods chewies. Which just means I'll have to try again, and eat all those cookies. Poor me. 

 

Some of the recipes I've seen online don't have any chocolate chips or nuts; some have only nuts or chips, some have both. The cookies our Whole Foods carries are very dark chocolate, with chocolate chips, no nuts. But I'm equal opportunity, and I plan on trying them all until I find that magical cookie! And a note about this recipe below - I used weight measurements to make these cookies, which is more accurate, especially when you're baking, so go ahead and click on the link below and choose "volume" if you'd like to bake with traditional American measurements.

Flourless Fudge Cookies

adapted from King Arthur Flour

makes 24 medium-sized cookies

Ingredients:

  • 9 oz powdered sugar
  • 1/4 tsp salt
  • 3 oz high-quality unsweetened cocoa or dark cocoa
  • 3 large egg whites
  • 2 tsp pure vanilla extract
  • 1 cup high quality semi sweet chocolate chips
Instructions:
  1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper, then very lightly grease the parchment with a bit of butter. 
  2. Sift together the sugar, cocoa, and salt. Whisk in the 3 egg whites and vanilla. The batter will be REALLY thick, but keep mixing - it will eventually have the consistency of brownie batter. Stir in the chocolate chips.
  3. Using a cookie scoop, drop rounded tablespoonfuls of the batter onto the prepared baking sheets. 
  4. Bake the cookies for 8-11 minutes; the cookies will spread and develop crackly tops. Remove from the oven and allow to cool completely on the cookie sheet (put the cookie sheet on a cooling rack). When cookies are cool, very carefully remove them from the sheet (they may stick a bit). 
Not only are these cookies outrageously delicious, they're pretty guilt-free, too! Each cookie has about 80 calories, depending on how large you make them and whether or not you use the chocolate chips. But they taste WAY more decadent than 80 calories! 
Please excuse the zillions of pictures of these little guys - they're quite photogenic. And they taste as good as they look - possibly better. 

Find similar recipes at Feastie:

The State Cookie of Virginia from Doughmesstic
Lils Mint Chocolate Cookies from Try Anything Once
Double Chocolate Espresso Cookies from Freutcake
Chocolate Cherry Biscotti from Cinnamon Spice & Everything Nice
Chocolate Dr. Pepper Cake from Cassie Craves

Comments

You know, I ve never had Whole Foods chewy cookies, gotta try to get some... but better yet, I will be following your quest to perfect them, then I'll make them too

these look decadent and delicious.....

OK tell my what your secret is cuz I checked a conversion chart and it said 9 oz. of powdered sugar was 1-1/4 c. but when I mixd it it was not thick like brownies, so I added about 5 more heaping Tablespoons and it looked thick but when I put it on the cookies sheets it ran all over. So really? How much in US measure is 9 oz. so I can remake another time and try. Mine are still cooling right now so can't comment on the taste.

OK tell my what your secret is cuz I checked a conversion chart and it said 9 oz. of powdered sugar was 1-1/4 c. but when I mixd it it was not thick like brownies, so I added about 5 more heaping Tablespoons and it looked thick but when I put it on the cookies sheets it ran all over. So really? How much in US measure is 9 oz. so I can remake another time and try. Mine are still cooling right now so can't comment on the taste.

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