Savannah Chocolate Chewies Recipes

SAVANNAH CHOCOLATE CHEWIES

Savannah Chocolate Chewies image

I do not remember where this recipe came from, but it think its a Mr. Food recipe. I have made them twice now, and they have a very nice texture, for a firmer cookie add 5 minutes to the cooking time.

Provided by Dancer

Categories Dessert

Time 43m

Yield 2 dozen chews.

Number Of Ingredients 9

Ingredients

2 cups chopped pecans
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose white flour
1 pinch salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet chocolate (not unsweetened chocolate) or 1 ounce semisweet chocolate, grated

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.

Nutrition Facts : Calories 1373.5, Fat 81, SaturatedFat 8.1, Sodium 164.7, Carbohydrate 164.7, Fiber 16, Sugar 137.4, Protein 19.4

QUEY'S SAVANNAH PRALINES

Quey's Savannah Pralines image

Provided by Trisha Yearwood

Categories dessert

Time 25m

Yield 12 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the parchment
4 tablespoons (1/2 stick) unsalted butter
2 cups granulated sugar
2 cups firmly packed dark brown sugar
1/2 cup whole milk, plus a splash more if needed
1/2 cup sweetened condensed milk
1/4 teaspoon salt
2 cups whole pecans

Steps:

Line a baking sheet with parchment; spray the parchment with nonstick spray.
Melt the butter in a Dutch oven, then add the sugars, milks and salt. Place a candy thermometer on the side of the pot, bring the mixture to a boil over medium heat and cook until it reaches soft-ball stage or 235 degrees F, about 10 minutes. Whisk in the pecans and cook, stirring constantly, until creamy and starting to thicken, 3 to 5 minutes; if it gets too thick too fast, add a splash of milk to loosen it up. Drop the pralines 1/4 cup at a time onto the prepared baking sheet. Rest at room temperature to cool, about 5 minutes.

CHOCOLATE CHEWIES

Chocolate Chewies image

If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!

Provided by AMC3972

Categories Drop Cookies

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

Ingredients

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

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.

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