Advertisement
YOU ARE HERE: LAT HomeCollectionsEgg Whites

From the recipe archive: 'Chocolate chewies' cookies

March 18, 2013|By Noelle Carter

I recently received a request from Mary in Torrance, asking for a recipe we ran a few years back:

"I hope you will search your files for a recipe printed in the TIMES perhaps five or so years ago.  Torrance Bakery Chewy Walnut Cookies (or a title very close!) are flourless, and since we have two Celiac 'victims' in the family, as well as my dearest friend, I would love to again have the recipe.  My library of 200-plus cookbooks as well as a file cabinet with categorized recipes has not uncovered this favorite.  It disappeared faster than a platter of those yummy treats.  Please, please find it for us.  Thank you for being there 'where it all happens.' "

With a texture similar to a brownie, these tender chewy cookies are packed with chocolate and walnuts. We ran the recipe as part of our Culinary SOS column back in 2002. You can find the recipe below, Mary. And for more cookie ideas, browse through the video gallery above.

Check out more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.

ALSO:

Apples 101 ... and 52 recipes

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest.

Torrance Bakery Chocolate Chewies

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.

1 cup egg whites

1¾ cups Dutch-process cocoa powder

1/2 teaspoon salt

5½ cups powdered sugar

1 pound walnut or pecan pieces

Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand.

Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake.

48 cookies. Each cookie: 125 calories; 34 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 3 grams protein; 1.67 grams fiber.

Advertisement
Los Angeles Times Articles
|
|
|