Torrance Bakery Chocolate Chewies Recipe 365

TORRANCE BAKERY CHOCOLATE CHEWIES RECIPE - (3.6/5)

Steps:

• * 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.

TORRANCE BAKERY CHOCOLATE CHEWIES RECIPE - (3.6/5)

Steps:

• * 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.

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 CHERRY CHEWIES

Steps:

• Preheat oven to 350.
• In large bowl, combine low fat sweetened condensed milk, flour, cocoa, egg white and vanilla.
• Stir in chocolate chips and cherries.
• Spray baking sheets with cooking spray.
• Drop dough by rounded tablespoonfuls onto baking sheets; bake 6 to 7 minutes.
• Store loosely covered at room temperature.