Low Fat Chocolate Chewies Recipes

COPYCAT GOTTLIEB'S CHOCOLATE CHEWIES

Steps:

• Preheat oven to 300 degrees F. Line cookie sheet with parchment paper. Place sugar, cocoa and flour in mixer bowl and beat until well blended. Beat in egg whites, 1 at a time, scraping bowl as necessary. Beat at high speed for 1 minute. Beat in pecans. Drop by tablespoonsful onto sheets, leaving 2 inches between cookies for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around halfway through baking time. Remove from oven; cool on paper. Place cookies on paper in freezer; freeze for 1 hour. Remove from freezer, peel paper off cookies. Store in an airtight container. These don't keep very long, so eat quickly -- as if that's a problem.

LOW FAT CHOCOLATE CHEWIES

Steps:

• Preheat oven to 275 degrees F and place oven racks in the middle positions.
• Line one or two sheet pans with foil or kitchen parchment. Set aside.
• Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
• Add the sugar slowly, beating until the mixture is very thick.
• Stir in the cocoa powder, vanilla, and chopped chocolate.
• Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
• Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
• Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

CHEWY CHOCOLATE COOKIES (LOW FAT)

Steps:

• Preheat oven to 350°F Grease two cookies sheets.
• Beat egg whites until frothy.
• Sift sugar, cocoa and flour into the whites.
• Add water.
• Continue beating on high for a few minutes until the mixture thickens.
• Fold in walnuts and chocolate chips with a rubber spatula.
• Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
• Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
• Cool on a wire rack.

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.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

LOW-FAT CHOCOLATE COOKIES

Steps:

• In a large bowl, combine the applesauce, oil and egg whites. Beat in sugars and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to applesauce mixture and mix well. Cover and refrigerate for 2 hours or until slightly firm., Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with chocolate chips. Bake at 350° for 8-10 minutes or until set. Remove to wire racks.