Chocolate Chewies Food

CHOCOLATE CHEWIES

Steps:

• Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
• Toast nuts until fragrant and brown. Cool.
• Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
• Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
• Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

EASY CHOCOLATE CHEWIES (COOKIES)

Steps:

• Set oven to 375 degrees.
• Lightly grease a cookie sheet.
• Combine first 4 ingredients in a large bowl, (with mini chocolate chips, if using) stirring until smooth.
• Shape dough into 1-inch balls; roll in icing sugar.
• Place 2-inches apart on cookie sheets.
• Bake for 8-10 minutes.
• Cool 10 minutes on cookie sheets.
• Remove to wire racks.

CHARLESTON CHEWIES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

TROPICAL CHEWIES

Steps:

• Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.

CHOCOLATE CARAMEL CASHEW CHEWIES

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 13 inch pan.
• In a large bowl, beat brown sugar and butter until light and fluffy and then beat in egg.
• Stir in flour and oats and blend well.
• Press into prepared pan.
• Bake for 15- 18 minutes until light brown.
• In a medium saucepan combine caramels and half and half and cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Pour caramel mixture over baked crust.
• Sprinkle with cashews and chocolate.
• Bake an additional 8- 10 minutes or until chocolate is softened and caramel begins to bubble around edges of pan.
• Cool completely and refrigerate to set chocolate.
• Cut into bars.

CHOCOLATE CHERRY CHEWIES

Steps:

• Preheat oven to 350.
• In large bowl, combine low fat sweetened condensed milk, flour, cocoa, egg white and vanilla.
• Stir in chocolate chips and cherries.
• Spray baking sheets with cooking spray.
• Drop dough by rounded tablespoonfuls onto baking sheets; bake 6 to 7 minutes.
• Store loosely covered at room temperature.

CHOCOLATE-CHERRY CHEWIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

CHOCOLATE CHEWS

Steps:

• In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.

SAVANNAH CHOCOLATE CHEWIES

Steps:

• Preheat the oven to 325 degrees.
• Line several baking sheets with parchment paper.
• Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
• Remove from oven and let cool.
• In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
• With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
• Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times.
• Fold in the pecans and the chocolate until evenly incorporated.
• Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
• 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, then carefully peel the cookies from the parchment.
• The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.

CHRIS GARGONE'S CHOCOLATE CHEWS

Steps:

• 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
• 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
• 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
• 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
• 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
• 6. Cool in the pans.
• SERVING.
• Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
• STORAGE.
• Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.

CHEWY CHOCOLATE CHEWIES

Steps:

• In a large saucepan, over low heat, melt chocolate, marshmallows and margarine, stirring until smooth.
• Remove from heat and let cool slightly.
• Stir in remaining ingredients.
• Drop by rounded teaspoonfuls onto wax paper.
• Chill 2 to 3 hours.
• Let stand at room temperature about 15 minutes before serving.
• Store in a tightly covered container in the fridge.

LOW FAT CHOCOLATE CHEWIES

Steps:

• Preheat oven to 275 degrees F and place oven racks in the middle positions.
• Line one or two sheet pans with foil or kitchen parchment. Set aside.
• Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
• Add the sugar slowly, beating until the mixture is very thick.
• Stir in the cocoa powder, vanilla, and chopped chocolate.
• Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
• Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
• Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

CHOCOLATE CHEWY COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
• In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
• Gradually beat in the flour mixture then add chocolate chips.
• Drop the dough by rounded tablespoonfuls onto greased baking sheets.
• Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.