Savannah Chocolate Chewies
A traditional Savannah-style nut chocolate soft chewy cookie with a rich texture and lower sugar content.
Ingredients
chopped pecans
2 cups (about 8 ounces)
salt
Generous pinch
powdered sugar
1 2 /4 cups
large egg whites
3
unsweetened cocoa powder (American-style)
1/4 cup plus 2 tablespoons
all-purpose white flour
2 tablespoons
vanilla extract
3/4 teaspoon
bittersweet or semisweet chocolate (grated, not unsweetened)
1 ounce
Instructions
1
Preheat and Toast Nuts
Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper. Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until fragrant and faintly tinged with brown; be careful not to burn. Immediately turn out into a medium bowl and let cool.
2
Mixing Batter
In a large bowl, thoroughly stir together the powdered sugar, cocoa powder, flour, and salt. With an electric mixer on low speed, beat the egg whites, one at a time, into the powdered-sugar mixture. Add the vanilla and beat for 1⁄/™ minutes on high speed, scraping down the sides several times. Fold in the pecans and chocolate until evenly incorporated.
3
Shaping
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 inches apart.
4
Baking
Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment, onto a wire rack. Let cool completely. Carefully peel the cookies from the parchment.
