Chewy Chocolate Cookies Recipe: Soft, Fudgy Bite-Sized Treats

 

If you’ve never tried the chocolate chewies from Whole Foods, you’re missing out.

These are some of the best cookies I’ve ever tasted — intensely chocolatey, chewy with a slight crunch, and just downright addictive.

I’ve wanted to make them at home for months, but held back out of fear I’d eat them all in one sitting. This is the first time I’ve baked cookies since December; after a heavy season of baking I needed a break.

A break from baking, not from eating. I’m always willing to indulge in something delicious, even if it isn’t exactly health food.

 

The batter is super thick — almost like brownie batter, but even denser.

Chocolate chewies batter

 

It’s the perfect consistency for dipping a spoon into while mixing — and for eating by the spoonful.

I have a bad habit of nibbling mid-bake. Please don’t make me stop — secretly, I enjoy it.

 

When these cookies came out of the oven and cooled, my husband and I devoured them like hungry hippos.

Fresh baked chocolate chewies

They feel light and airy despite being rich, so you can easily eat three or four and still want more. Or six. Or however many you can justify.

 

The cookies’ centers are gooey and soft, while the exterior develops a crisp, flaky layer similar to a meringue.

Chocolate chewies cross section

 

Chocolate Chewy Cookies

adapted from bakespace

12 oz powdered sugar

2 oz cocoa powder (preferably unsweetened)

1/4 teaspoon salt

3 egg whites

1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C).

In a stand mixer or large bowl, whisk together the powdered sugar, cocoa, and salt. With the mixer running on low, add the egg whites one at a time — the mixture will seem very dry until you add the final egg white. Add the vanilla, then increase the mixer speed to high and beat for about 2 minutes, or until the batter is thick and holds soft peaks. Depending on your mixer, this could take a little longer.

Spoon rounded tablespoons of batter onto a lined baking sheet, spacing them a couple inches apart. Bake for about 15 minutes, until the tops are set and slightly crisp. Allow the cookies to cool completely on the sheet before removing.

 

Chocolate chewies inside

 

See that rich, gooey center? Make a batch today and give them plenty of love.