Savannah Chocolate Chewies Recipes

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COPYCAT GOTTLIEB'S CHOCOLATE CHEWIES



Copycat Gottlieb's Chocolate Chewies image

Provided by dublgully

Time 3h

Yield 24

Number Of Ingredients 5

12 ounces powdered sugar
1 1/4 ounce cocoa powder
2 tablespoons all-purpose flour
3 egg whites
8 ounces chopped pecans

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.

Nutrition Facts :

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

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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