I have a lot of friends or peeps who need to eat gluten free. I’m so glad I’m not one of them, although this cookie is so divine that you will not even miss or guess it’s gluten free. Safeway grocery stores used to make this type of cookie and always had it available in their bakery department. One day I noticed they stopped carrying them for whatever reason. I started researching what went into this infamous cookie and I came across a few recipes. I played around with the recipe a bit and I can say I am very pleased with the result. The one thing you have to be careful about is not to overbake them as once they cook they firm up considerably, so in order to remain chewy do NOT overbake them. As a footnote, please excuse the phone photo I have of these as the lighting in my kitchen is SO bad and sometimes when I bake late in the day the only good source of light is from my phone. That said, don’t let the less than IG worthy photo deter you from admiring their yummy quality.
Chocolate Chewies
1 1/4 C toasted pecans, coarsely chopped
3 1/2 egg whites (105 g)
1/3 C Hershey’s original cocoa powder
1/3 C Hershey’s extra dark cocoa powder (you may use 2/3 C regular cocoa powder if you don’t have extra dark)
3 C Confectioners sugar, sifted
1/4 tsp kosher salt
2 tsp. vanilla
Preheat oven to 350 degrees F. Add all ingredients to the bowl of your stand mixer, then whisk by hand briefly. Blend ingredients on speed 4 for 4 minutes. Let batter rest for about 15 minutes, then spoon out 2 tablespoons of batter onto either a Silpat or parchment paper lined sheet pan. Allow 3 inches room between each cookie as they will spread. Bake in 350 degree oven for about 15-16 minutes on the middle rack of the oven until the tops no longer look wet. Don’t overbake as you want them to remain chewy. I would bake a few first and error on the side of underbaking and test the outcome before baking off a whole tray. Allow to cool on sheet pan until fully cooled.
