Chewy Chocolate Cookies

 Cookies I will be the first admit that I hadn’t expected much when Dagmar first showed me the recipe for these cookies.

And they sure didn’t look like much sitting there on the cooling racks.

But – oh my – was I wrong! It just took one bite to make them a new favorite!

They are a cross between a meringue and a cookie – crispy on the outside and moist and chewy on the inside.

Heavenly!

And the best news – they are only 143 calories for a nice sized cookie – even with the mini chocolate chips and chopped nuts! 🙂

Chewy Chocolate Cookies
from the Encyclopedia of Baking

4 egg whites
2 -1/2 cups powdered sugar
1 cup baking cocoa
2 tablespoons flour
1 teaspoon instant coffee
1 Tablespoon water
1 cup finely chopped walnuts
1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Line 2 baking sheets with wax paper and spray the paper with cooking spray.

In a large bowl beat the egg whites until frothy.

Sift the sugar, cocoa, flour, and coffee into the egg whites. Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens. With a rubber spatula, fold in the chopped nuts and chocolate chips.

Place generous spoonfuls of the mixture 1 inch apart on the prepared cookie sheets.  Bake until firm and cracked on top – but soft inside – about 12-15 minutes.

With a metal spatula, transfer to a rack to cool.

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tuesdays at the Table at All the Small Stuff, and Tempt My Tummy Tuesday at Blessed With Grace.

Chocolate Crinkle Cookies (a.k.a. Zebra Cookies)

Chocolate Crinkle Cookies When my daughter first showed me this recipe, I wasn’t very excited.

When I heard the word “crinkle” – I instantly thought of crunchy and I am a soft cookie person.

I was very pleasantly surprised when these came out of the oven! They were soft and chewy inside with a slightly crisp but velvety sweet outside.

My oldest son called them “storm troopers” Since they reminded him of the black and white armor worn by the storm troopers from Star Wars.

But I think they look more like zebras.

I guess you could call that a generation gap!

Chocolate Crinkle Cookies

2 cups granulated sugar
3/4 cup vegetable oil
1 cup cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Combine granulated sugar and oil in large bowl; add cocoa and mix well. Beat in eggs and vanilla.

In a separate bowl combine the flour, baking powder and salt. Slowly add the flour mixture to the cocoa mixture, beating well.

Cover with plastic wrap and refrigerate until dough is firm enough to handle, at least 6 hours. (We went overnight.)

Heat oven to 350 degrees.  Shape dough into 1-inch balls and roll in powdered sugar to coat. Place about 2 inches apart on greased cookie sheets.

Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly before removing from cookie sheets to wire racks. Cool completely. Makes about 6 dozen cookies.

These are absolutely amazing when warm from the oven, but will still taste great for awhile in a tight container on the counter. I haven’t tried freezing them (they didn’t last that long here!), so I don’t know what the powdered sugar will do in the freezer.

Enjoy!

Peanut Butter Marble Brownies

A recent visit to my youngest sister once again yielded some amazing chocolate recipes!

I love spending time at her house. She makes special chocolate dishes just for me!

This trip she also brought out some toys from our childhood that I hadn’t seen in a really long time. Chocolate and memories…what could be better?!

These rich peanut butter brownies reminded us both of our mom, the original chocolate-peanut butter lover in our family.

Warning! These are sinfully rich! It was very hard to stop at one (so I didn’t!)

Peanut Butter Marble Brownies

Melt 1/2 cup butter in saucepan.

Stir in 1/3 cup of Hershey’s cocoa. Set aside.

In small bowl, beat 2 eggs until foamy. Gradually add 1 cup of sugar and 1 tsp. vanilla. Set aside.

In separate bowl, stir together 1/2 cup of flour, 1/2 tsp. baking powder, 1/4 tsp. salt.

Blend into egg mixture. Add cocoa mixture and 1/2 cup of peanut butter chips.

Remove 1/2 cup of batter and set aside. Spread remaining batter in a greased 9 inch square pan.
Melt 1/2 cup of peanut butter chips. In small mixer bowl combine 3 oz. cream cheese, 1/4 cup sugar, and melted chips.

Spread over chocolate batter. Drop reserved batter on top. Use knife to swirl top. Bake 40-45 minutes at 350 degrees.

Creamy rich and delicious, now this is a recipe to make mom proud!