Bake with Bizzy - Chewy Chocolate Cookies

Linky is on the bottom of this post.

Last week, I made a similar cookie and it was good.  When, this recipe greeted me, I thought of my class and that other cookie, the Chocolate Fudgy Cookie and I decided to chance this one and make it for my boys (all boy class).

This was a success and as a selling point, I must tell you, one of the guys said that it was the best cookie, he has had this year and then he reiterated, "I mean this whole year."

If you trust a ten year old, you might want to try this cookie.

Chewy Chocolate Cookies  adapted from EatingWell Magazine

Ingredients:
 3/4 cup all-purpose flour   (I used gluten-free flour for the two types of flour)
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, chopped and melted

Method:

Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted.

Cool for 5 minutes at room temperature. Or use 1/2 cup finely chopped pecans or walnuts.

Position rack in the center of the oven; preheat to 350° F.

Line a large baking sheet with parchment paper. Whisk flour, cocoa powder, baking soda and salt in a medium bowl.

Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate.

Stir in the dry ingredients with a wooden spoon until just incorporated. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Now, it is your turn.  Feel free to link up to three baked savory or sweet dishes. 
I appreciate it, if you link up to your recipe on your blog.  The more people that visit, the more that can share. 







This is linked to Sweet Temptations        Tastetastic Thursdays