HOW TO MAKE THE BEST CHEWY CHOCOLATE COOKIES?
The recipe is below and super simple. Once you mix together your wet ingredients, you’ll fold in the dry ingredients and get to scooping. If the batter is too runny, put it in the fridge for a little while to chill, then scoop out.
I can’t believe we are halfway through October already. For the first time, the kids won’t be trick-or-treating this year. I’m ok with that. We’ll sit on the driveway and hand out candy (and eat these cookies).Everyone love sweet treats in this house and these Chewy Chocolate Cookies are one of my favorite recipes. They are slightly crispy on the outside, but full of fudge-like chewiness on the inside.
This Chewy Chocolate Cookie Recipe is easy and quick to make. Chances are, you might have all of the ingredients there at home. The chocolate cookies are the perfect holiday treat.
These really are easy chocolate cookies to make. The kids absolutely loved them and asked for quite a few more. The insides are a bit gooey and rich, so they make the perfect Christmas exchange cookie. And well, the perfect cookie.
Calories: 115.5kcal | Carbohydrates: 13.5g | Protein: 1.5g | Fat: 6.7g | Saturated Fat: 1.1g | Cholesterol: 7.8mg | Sodium: 90.4mg | Potassium: 42.5mg | Fiber: 0.8g | Sugar: 8.5g | Vitamin A: 218IU | Calcium: 7.8mg | Iron: 0.5mg.
This Chewy Chocolate Cookie Recipe is easy and quick to make. Chances are, you might have all of the ingredients there at home. The chocolate cookies are the perfect holiday treat.
These really are easy chocolate cookies to make. The kids absolutely loved them and asked for quite a few more. The insides are a bit gooey and rich, so they make the perfect Christmas exchange cookie. And well, the perfect cookie.
- Course: Dessert
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 18 Cookies
INGREDIENTS:
MAKES 18- 4 egg whites
- 275g/10oz/scant 2½ cups icing (confectioners') sugar
- 115g/4oz/1 cup unsweetened cocoa powder
- 30ml/2 tablespoon plain (all-purpose) flour
- 5ml/1 tablespoon instant coffee
- 15ml/1 tablespoon water
- 15g/4oz/½ cup finely chopped walnuts
STEPS:
- Preheat the oven to 180°C/350°F. Line two baking sheets with baking parchment and grease the paper.
- With an electric mixer, beat the egg whites until frothy.
- Sift the sugar, cocoa, flour and coffee into the whites. Add the water and continue beating on low speed to blend, then on high for a few minutes until the mixture thickens. With a rubber spatula, fold in the walnuts.
- Place generous spoonful of the mixture 2.5cm/1in apart on the prepared sheets. Bake until firm and cracked on top but soft on the inside, 12-15 minutes. With a metal spatula, transfer to a rack to cool.