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 & Carrots, Luna 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
- 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
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper, then very lightly grease the parchment with a bit of butter.
- 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.
- Using a cookie scoop, drop rounded tablespoonfuls of the batter onto the prepared baking sheets.
- 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).