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Chewy Chocolate Cookies

Chewy Chocolate Cookies
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We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

  • 3/4 cup
    all-purpose flour
  • 3/4 cup
    whole-wheat pastry flour
  • 3 tablespoons
    unsweetened cocoa powder
  • 1/2 teaspoon
    baking soda
  • 1/2 teaspoon
  • 6 large
    egg whites
  • 3/4 cup
    granulated sugar
  • 1 1/2 cups
    dark brown sugar, packed
  • 1 tablespoon
    vanilla extract
  • 3 ounces
    unsweetened chocolate, chopped and melted
  1. Position rack in the center of the oven; preheat to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
  3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
  4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
Nutritional Information

Makes: about 45 cookies
Serving Size: 1 cookie
  • Calories70
  • Fat1 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates15 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium50 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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