Chocolate Dot Chewies Recipes

CHOCOLATE CHEWIES

Steps:

• Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
• Toast nuts until fragrant and brown. Cool.
• Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
• Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
• Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

CHEWY CHOCOLATE CHEWIES

Steps:

• In a large saucepan, over low heat, melt chocolate, marshmallows and margarine, stirring until smooth.
• Remove from heat and let cool slightly.
• Stir in remaining ingredients.
• Drop by rounded teaspoonfuls onto wax paper.
• Chill 2 to 3 hours.
• Let stand at room temperature about 15 minutes before serving.
• Store in a tightly covered container in the fridge.

SAVANNAH CHOCOLATE CHEWIES

Steps:

• Preheat the oven to 325 degrees.
• Line several baking sheets with parchment paper.
• Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
• Remove from oven and let cool.
• In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
• With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
• 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.
• 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.

EASY CHOCOLATE CHEWIES (COOKIES)

Steps:

• Set oven to 375 degrees.
• Lightly grease a cookie sheet.
• Combine first 4 ingredients in a large bowl, (with mini chocolate chips, if using) stirring until smooth.
• Shape dough into 1-inch balls; roll in icing sugar.
• Place 2-inches apart on cookie sheets.
• Bake for 8-10 minutes.
• Cool 10 minutes on cookie sheets.
• Remove to wire racks.

CHOCOLATE-CHERRY CHEWIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

CHOCOLATE DOT CHEWIES

Steps:

• Prepare base: In a bowl, blend butter and brown sugar. Beat in milk, flour, and salt. Mix well.
• Spread mixture over bottom of a greased 13 X 9 pan. Bake at 350° for 10 minutes.
• Meanwhile, in a bowl, beat eggs. Stir in remaining topping ingredients.
• When baked layer is done, spread topping mixture over it. Return to oven to continue baking for 20 minutes longer.
• Mark into squares or bars while still warm. When thoroughly cooled, remove from pan.