Torrance Bakery Chocolate Chewies Recipe - Cooking Index
Torrance Bakery Chocolate Chewies Recipe - Cooking Index
| 1 cup | 198g / 7oz | Egg whites - see * Note |
| 1 3/4 cups | 192g / 6.8oz | Dutch-process cocoa powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 5 1/2 cups | 1089g / 38oz | Powdered sugar |
| 1 lb | 454g / 16oz | Walnut or pecan pieces |
* Note: Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.
Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand.
Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake.
This recipe yields 48 cookies.
Each cookie: 125 calories; 34 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 3 grams protein; 1.67 grams fiber.
Source:
The Los Angeles Times, 06-26-2002
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