Double-Chocolate Chews

6 Reviews
ADD YOUR REVIEW
Yield
4 dozen (serving size: 1 cookie)
March 1996
RECIPE BY Cooking Light

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sifted powdered sugar
  • 1/3 cup unsweetened cocoa
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate mini-morsels, divided
  • 3 tablespoons vegetable oil
  • 1 cup firmly packed brown sugar
  • 2 1/2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 2 1/2 teaspoons vanilla extract
  • 3 egg whites
  • Vegetable cooking spray

Nutritional Information

  • Calories 64
  • Caloriesfromfat 23%
  • Fat 1.6g
  • Satfat 0.6g
  • Monofat 0.5g
  • Polyfat 0.5g
  • Protein 0.9g
  • Carbohydrate 11.8g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 13mg
  • Calcium 19mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a bowl; stir well, and set aside.

Step 3

Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.

Step 4

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks.

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Ratings & Reviews

Tharavn66's Review

socorro411
January 18, 2014
Great cookie. However the minuses are the following: A bit too sweet Lacks depth of chocolate flavor So, the next time I will reduce powdered sugar to 1/3 cup and add a tablespoon of instant coffee. But I loved the texture. It's soft and chewy.

socorro411's Review

Tharavn66
May 26, 2013
Great cookie recipe. I was looking for one to use the 3 leftover egg whites when I made ice cream and these were perfect. Nice chewy brownie like cookie. I used regular chocolate chips instead on mini and thought they were fine. Next time I may add nuts

LCombs's Review

onesosweet89
December 22, 2009
Used this as a base recipe for chocolate mint cookies and they turned out fantastic! I lightened up the recipe by using 1/3 C pwd sugar and 1 C Splenda and Splenda Brown Sugar blend in place of the regular brown sugar. I used peppermint extract (1-1.5 tsp?) instead of vanilla, and folded in 1/2 Andes mint chips, 1/2 mini choc chips. Will definitely make again.

ShrinkingSweets's Review

ShrinkingSweets
November 17, 2009
Wonferful and rich, these are almost like little brownies. They would be good with nuts mixed in, too. I'll being trying that in the future.

MegLee's Review

MegLee
August 07, 2009
SUPER YUMMY. SUPER CHEWY! Next time I think I am going to add some chopped walnuts instead of the last 1/4 c. of chocolate chips. Definitely keeping this recipe.

onesosweet89's Review

LCombs
April 13, 2009
I made these because all the ingredients were in my kitchen. My family emjoyed them very much. The dough is sticky but I didn't find this to be a problem. I baked the cookies according to the appropriate time and they came out looking somewhat gooey, but they perfect and chewy and they have an almost cake-like texture.
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