Chewy Chocolate Cookies

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Chewy Chocolate Cookies

Chewy Chocolate Cookies

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

Serves 45

Prep Time 20 min

Total Time 90 min.


  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 3 tablespoon 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 (see Tip)

Cooking Directions

Step 1

Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2

Whisk all-purpose flour, whole-wheat 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.

Step 3

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Step 4

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.