Thursday
Mar102011
chocolate chewiness
March 10, 2011
Last week I bought this cookie from a bakery in Denver.
It had me at first bite.
There was no questioning I HAD to recreate them at home.
The next day, that is what I did.
I didn’t know these cookies had a name, but googled “chocolate chewies” to see what came up. Obviously, Jessica’s blog popped up FIRST! I also remember a similar looking recipe from 101 Cookbooks called “puddle cookies.”
Using both of the recipes, I created two versions of my own.
The light was acting quite nice for this photoshoot, so I continued to snap away and have fun with the light. The great thing about using these cookies as a photo subject, was that they have a lot of character + texture, which makes an interesting photo.
Here I go again with the back light! It’s just so lovely sometimes!
Like a brownie, trapped in a crispy shell, that pulls ever so slightly like taffy.
I think the standard mix in for these cookies are walnuts. I switched things up a bit however, and added cinnamon + walnuts to one version and toasted coconut to the other.
While I’m a huge cinnamon + walnut freak, the toasted coconut version was my absolute favorite.
The texture, the flavor, the butteryness of the coconut…
Must stop thinking about it!
The coconut version came out much flatter, which is what they typically look like. The walnut version must have gotten a smaller egg, as they didn’t spread as much. Didn’t matter though, they still turned out!
These cookies are HUGE. About 4” in diameter!
Here is a back lit photo….but I like the next version better with side light.
Ahhh, much better. Funny how much the photo can change, turning the plate + your body 90 degrees!
This is with side light and a light bounce and I don’t like it at all!! It looks washed out to me.
Look at that chew!
Now look closer. ;)
The coconut version dominates in size!
The day that I made these, I caught a complete sugar high! I don’t eat a lot of sweets, especially since starting the detox about 2 months ago. And of all sugars, this recipe uses powdered sugar, which is super sweet. I rarely use powdered sugar [because of how sweet it is + super processed] but sometimes it’s just necessary.
Sidelight
Backlight!
Backlight with a different angle. I prefer the previous photo, by a mile!
I suppose I should give you the recipes?
Cinnamon Walnut Chocolate Chewies [adapted from How Sweet It Is + 101 Cookbooks] yields ~18 cookies
Toasted Coconut Chocolate Chewies [adapted from How Sweet It Is + 101 Cookbooks] yields ~18 cookies
Hope you enjoy!! These seriously helped get me through the crazy house-buying-renovating weekend. I would take breaks of them from morning til night. The texture is addicting!
I’m off to the house this morning to tape around the baseboards and cover the floor with rosin paper. With the wood floors just being refinished, we want to be extra careful, especially while painting. Can’t wait to get started!! I’m so very excited to get new color up on the walls. I’m one of those weirdoes that likes painting. Although I’ve never painted a whole house. Good thing it’s small!
Night!
Ashley
It had me at first bite.
There was no questioning I HAD to recreate them at home.
The next day, that is what I did.
I didn’t know these cookies had a name, but googled “chocolate chewies” to see what came up. Obviously, Jessica’s blog popped up FIRST! I also remember a similar looking recipe from 101 Cookbooks called “puddle cookies.”
Using both of the recipes, I created two versions of my own.
The light was acting quite nice for this photoshoot, so I continued to snap away and have fun with the light. The great thing about using these cookies as a photo subject, was that they have a lot of character + texture, which makes an interesting photo.
Here I go again with the back light! It’s just so lovely sometimes!
Like a brownie, trapped in a crispy shell, that pulls ever so slightly like taffy.
I think the standard mix in for these cookies are walnuts. I switched things up a bit however, and added cinnamon + walnuts to one version and toasted coconut to the other.
While I’m a huge cinnamon + walnut freak, the toasted coconut version was my absolute favorite.
The texture, the flavor, the butteryness of the coconut…
Must stop thinking about it!
The coconut version came out much flatter, which is what they typically look like. The walnut version must have gotten a smaller egg, as they didn’t spread as much. Didn’t matter though, they still turned out!
These cookies are HUGE. About 4” in diameter!
Here is a back lit photo….but I like the next version better with side light.
Ahhh, much better. Funny how much the photo can change, turning the plate + your body 90 degrees!
This is with side light and a light bounce and I don’t like it at all!! It looks washed out to me.
Look at that chew!
Now look closer. ;)
The coconut version dominates in size!
The day that I made these, I caught a complete sugar high! I don’t eat a lot of sweets, especially since starting the detox about 2 months ago. And of all sugars, this recipe uses powdered sugar, which is super sweet. I rarely use powdered sugar [because of how sweet it is + super processed] but sometimes it’s just necessary.
Sidelight
Backlight!
Backlight with a different angle. I prefer the previous photo, by a mile!
I suppose I should give you the recipes?
Cinnamon Walnut Chocolate Chewies [adapted from How Sweet It Is + 101 Cookbooks] yields ~18 cookies
- 3c sifted powdered sugar
- 2oz unsweetened cocoa powder
- 1t cinnamon
- 1T vanilla extract
- 3 large egg whites
- 2c toasted chopped walnuts
- 1/2t salt
- Preheat oven to 350* and line large cookie sheets with parchment paper.
- Toast walnuts on a baking sheet [don’t need parchment] for about 12-18min, turning once or twice, until lightly browned.
- Let walnuts cool, on a plate in the fridge, while you’re mixing up the batter.
- In your stand mix, sift the powdered sugar in the bowl.
- On a low setting, mix in the cocoa powder, cinnamon and salt.
- Still on low, add one egg white at a time and mix until the batter is moist throughout.
- Add vanilla and turn on medium-high until the batter starts to thicken and soft peaks form. This will take just a few minutes.
- Carefully fold in the walnuts.
- Spoon the batter [more like cake batter than cookie batter] onto the cookie sheet. You want to leave a good 2” in between each cookie. I only put 6 cookies on each large cookie sheet, so they had enough room.
- Bake each sheet for 15–17min. The cookies will crack and look shiny when done.
- Let fully cool before moving them from the pan. This allows them to stiffen up a bit inside. If you eat one hot off the pan [believe me you will] the center will be quite soft.
Toasted Coconut Chocolate Chewies [adapted from How Sweet It Is + 101 Cookbooks] yields ~18 cookies
- 3c sifted powdered sugar
- 2oz unsweetened cocoa powder
- 2c toasted unsweetened coconut
- 1T vanilla extract
- 3 large egg whites
- 1/2t salt
- Preheat oven to 350* and line large cookie sheets with parchment paper.
- Toast coconut on a baking sheet [don’t need parchment] for about 10-15min, stirring every 1-2min, until browned. Be careful, it burns quickly!!
- Let the coconut cool in the fridge while you prepare the batter.
- In your stand mix, sift the powdered sugar in the bowl.
- On a low setting, mix in the cocoa powder, and salt.
- Still on low, add one egg white at a time and mix until the batter is moist throughout.
- Add vanilla and turn on medium-high until the batter starts to thicken and soft peaks form. This will take just a few minutes.
- Carefully fold in the coconut.
- Spoon the batter [more like cake batter than cookie batter] onto the cookie sheet. You want to leave a good 2” in between each cookie. I only put 6 cookies on each large cookie sheet, so they had enough room.
- Bake each sheet for 15min. The cookies will puff, crack, and look shiny when done.
- Let fully cool before moving them from the pan. This allows them to stiffen up a bit inside. If you eat one hot off the pan [believe me you will] the center will be quite soft.
Hope you enjoy!! These seriously helped get me through the crazy house-buying-renovating weekend. I would take breaks of them from morning til night. The texture is addicting!
I’m off to the house this morning to tape around the baseboards and cover the floor with rosin paper. With the wood floors just being refinished, we want to be extra careful, especially while painting. Can’t wait to get started!! I’m so very excited to get new color up on the walls. I’m one of those weirdoes that likes painting. Although I’ve never painted a whole house. Good thing it’s small!
Night!
Ashley
Reader Comments (104)
Definitely worth to try! Looks so delicious. Oh my!
I'm imagining the coconut version to taste like a big, chewy, chocolatey macaroon...I'm also imagining a party in my mouth!
I was about to comment on your last (lunch) post - pure genius. And then this popped up. These cookies look amazing. Any thoughts on what to sub for the egg whites if one were to make them vegan?
argh a warning would've been nice!!! (I'm doing a detox atm :p)
I always love puddle cookies. Your cinnamon walnut version looks wonderful!
Omg these look off the chain!!!!!
"Like a brownie, trapped in a crispy shell, that pulls ever so slightly like taffy."--
That is my definition of heaven :)
These look awesome!
I am definitely going to make these today!! Haha I am dying for one. :)
These sound incredible. I love soft cookies and the add ins you added are perfect! I'm totally digging the coconut version.
OH my. Cinnamon+walnut=heavenly. Thanks for sharing this! I just finished my 21 day detox yesterday, so maybe I'll treat myself to a version of these...I love that they're flourless!
Those look so deicious, and I'm sad because I can't have powdered sugar (cornstarch).
They look almost meringue-like! Yum!
Oh wow--gorgeous!!!! What kind of camera do you have?
Oh WOW. Drool. Making these, ASAP.
xo
I made a version of something like this a couple of years ago...I am so adding coconut next time! YUM!
I love when you do the different light angles, i've never noticed what light could do to a picture until you compare them like that! awesome! these cookies look to die for!
Wow you were right--these look to die for!! The texture looks amazing!
yum!!! i made peanut butter brownie cookies last night!
Your cookies look delicious! I have got to try them! I love Chocolate, so I know I will love these! :D
xoxo
Kathleen
These look great. Do you think they would work using just flaxseed meal instead of eggs? I really want some of these cookies! :D
that's funny how different they sizes are in the 2 batches! I've had cookies like this from Whole Foods before - they are good :)
Yum! Totally bookmarking these. I love how they're gluten-free without any fancy flours.
Those look so chewy and delicious -- almost like little chocolate cakes!
i love when you incorporate a mini photog. session into your posts! Your tips are so helpful!!
They look so chewy and brownie like! Mmmmmm and adicting too!
What bakery? I want to go!
Oh...oh wow. I think I know what I'm doing this weekend! I'll have to try and tweak it to be gluten-free, but hopefully all the integrity of this deliciousness you've made won't be lost ; ) Happy painting -- it's one of the most rewarding parts of reno; such dramatic results! Can't wait to see the "after" photos.
bahahaha...just kidding! I meant powdered-sugar-free...clearly I need another cup of coffee.. DOH! ;)
Gotta make these :) I made a version yesterday from Clean Eating magazine but didn't look nearly as good!
They look exactly like the cookie you bought! Good work. :)
Unfortunately, I don't think so. I've never been able to get flax eggs to function in the same way as egg whites. They really stiffen up the batter. Flax eggs are good in baked recipes that call for whole eggs though..like breads + muffins. :)
Whoa...those sound awesome!
Awesome..so glad it helped!
Check my FAQ for the details :)
The organic kind from whole foods uses tapioca starch...can you have that type?
A few of the organic brands I've looked at also use tapioca...I avoid cornstarch as much as possible.
You must add the coconut!!! :)
hahahaa I am so sad they're gone
Egg whites are a tricky one...because they're not just used to hold the cookies together, but to fluff and stiffen the batter. I don't think flax or chia eggs can get that same texture. You might try googling "vegan meringue" because I think that is made with just egg whites. Maybe it will give you an idea for a substitute! :)
EGGzactly!!!
These look amazing. I wish there was a way to recreate them without the processed sugar, since I avoid it. I do love how they are gluten/wheat-free though!
95% of the time I do too :) But once in awhile....hehe I at least found organic powdered sugar that uses tapioca starch instead of corn starch!
Is it because of cornstarch? Or just that it's so processed? I found a few organic kinds that use tapioca starch, if that helps. Also...I actually ran out of powdered sugar for the coconut cookies and only used 1/2 + 1/2...you could actually taste the granules a bit...BUT I have an idea. I think if you put cane sugar in a blender starting on low then to high that it might make it much more powdery!!
How many calories do you think are in a cookie?
Okay...I just thought of something! Maybe...take regular cane sugar and put it in your blender on low and work it up to high. It will definitely get a bit more powdery. Then, maybe add some tapioca starch, if you're able to eat that. I'm not sure how much...I would guess 1T per full cookie recipe. You could also use arrowroot starch. I think this maaay work!
hehe..for these? I have no idea..The website calorie count is really easy to use if you're looking for calorie information. You search for the ingredients and put the amounts I used in the recipe, and then divide you can change the serving size to 18 cookies.
I know! A little sugar has been creeping in my diet in the form of dark chocolate bars [with sea salt - mmm] the husband put in my Christmas "shoes". At least it's dark chocolate, but I'm feeling the addictive, crummy effects & need to detox a bit -- but I really want these cookies! :D
Idea! Cane sugar + 1T tapioca or arrowroot starch + blender on high = similar to powdered sugar ?? It just may work!
Wow those cookies look amazing! I made cookies like those a long time ago and had a problem getting them to be light and fluffy. They were always flat and would melt into each other while cooking!
Oh and I also made the chocolate chip cookie dough almond butter. OMG I love it!!