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Sandi in Hawaii

These are very similar to one I made earlier: Savannah Chocolate Chewies

Veteran Member
1645 posts
Joined: Dec 12, 2005


Posted to Thread #17708 at 7:37 pm on Feb 13, 2010

I was just gonna make these today! They're wonderful, very chocolatey and very chewey :)

Savannah Chocolate Chewies
Yield: 2 dozen chews

From The All-American Cookie Book, by Nancy Baggett

2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ľ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)

*Author calls for natural cocoa. Iím going to try dutch-process the next time I make this.

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.

Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.

Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)

Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.

Let cool completely, then carefully peel the cookies from the parchment.

The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.

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