Savannah Chocolate Chewies

There’s a good chance you’ve never heard of Savannah Chocolate Chewies.  I didn’t know about them either until a few years ago and discovered them in one of my favorite cookie books, The All-American Cookie Book.  I’ve never had a recipe in this book let me down and this one is no exception!  I actually forgot about this recipe until recently and I am so glad I have rediscovered it!  What I didn’t know a few years back is that this cookie is reminiscent of one of my favorite kinds of cookies today… the French macaron.  These Savannah Chocolate Chewies are made primarily with egg whites and powdered sugar and end up forming a shiny “crust” as they bake, but the inside remains chewy and delicious.  They are perfect for any holiday party you have ever the next few weeks and very simple to make, although beware of the baking time—16 minutes!  But so worth the wait.

Enjoy!

5.0 from 1 reviews

Savannah Chocolate Chewies
 

Ingredients
  • 2 c. Chopped Pecans, toasted
  • 2¼ c. Powdered Sugar
  • ¼ c. plus 2 T. Unsweetened Cocoa Powder
  • 2 T. All-Purpose White Flour
  • ⅛ t. Salt
  • 3 Large Egg Whites
  • 1 t. Pure Vanilla
  • 1 oz. Bittersweet (not unsweetened) or Semi-Sweet Chocolate, grated (I just finely chopped 2 T. chocolate chips since I didn’t have any bars)

Instructions
  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, thoroughly combine the powdered sugar, cocoa powder, flour and salt. On low speed, beat the egg whites, one at a time, into the powdered sugar mixture. Add the vanilla and beat for 1½ minutes on high speed, scraping down the sides several times. Fold in the pecans and chocolate until evenly incorporated.
  3. Scoop the dough onto the cookie sheet by heaping spoonfuls, spacing about 2 inches apart.
  4. Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes (mine took 16), or until dry on the surface but soft in the center when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Let cookies cool on the sheet for 2 minutes and then transfer to a wire cooling rack. Let cool completely.

Notes
Makes about 24 cookies.