It's funny how things work out sometimes. Two days ago, I was discussing cookie recipes with a friend of mine at work. She told me about one of her favorite cookie recipes and about how she had lost it somewhere along the way. The recipe replicated the chocolate cookies made by Gottlieb's bakery in Savannah, GA. The very next day, our other co-worker brought in a new cookbook, Savannah Celebrations, copyright 2010, by local cookbook writer Martha Nesbit that contained...drumroll, please...the recipe for Chewy Chocolate Cookies, Ms. Nesbit's version of the cookies from Gottlieb's. Since tomorrow is my day to bring in snacks, I decided to surprise everyone with the cookies.
Chewy Chocolate Cookies
2 cups confectioners' sugar
3 tbsp. powdered cocoa, sifted
1/4 tsp. salt
1/4 cup all-purpose flour, sifted
3 egg whites
1 cup chopped pecans
Preheat oven to 350 degrees. Stir together sugar, cocoa, salt, and flour. Add egg whites one at a time and beat well. When well-beaten, stir in chopped pecans.
Drop by tablespoonfuls onto parchment-lined baking sheets that have been sprayed with vegetable cooking spray. Bake for 12 to 13 minutes. Allow to sit on the parchment for about five minutes before moving with a spatula. Cool on waxed paper. Store in airtight container. Best eaten the same day they are made.
Two cups of powdered sugar
Sifting in the cocoa powder
I added the salt and sifted in the flour.
Three egg whites - I cracked these in a separate bowl.
The batter will be very thin.
It thickened up a little when I added the nuts. Spoon by tablespoonfuls onto the prepared cookie sheet.
I must admit that this batter made me a little nervous. I have never baked cookies with such a thin batter before.
But, never fear...
Chewy Chocolate Cookies are here!
Crispy on the outside and chewy on the inside. I just had to keep the faith that these would work out and they did. I hope you'll try them and enjoy!