Best 7 Chocolate Chewies Recipes

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Indulge your sweet cravings with our delectable Chocolate Chewies, an exquisite treat that combines the richness of chocolate with the chewy texture of oats and coconut. These delightful cookies are a perfect balance of flavors and textures, sure to satisfy any sweet tooth. Our collection features three irresistible variations: Classic Chocolate Chewies, White Chocolate Macadamia Chewies, and Double Chocolate Chewies. Each recipe offers a unique twist on the classic, using high-quality ingredients to create a truly indulgent experience. Whether you prefer the timeless taste of classic chocolate, the nutty sweetness of macadamia nuts, or the intense decadence of double chocolate, we have a recipe that will tantalize your taste buds. So, grab your aprons and let's embark on a delightful baking journey, creating memories and moments of pure bliss with every bite of our Chocolate Chewies.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-CHERRY CHEWIES



Chocolate-Cherry Chewies image

Can a cookie be over-the-top decadent? Make a batch of these ultra-fudgy treats, and you'll see that the answer is definitively-and deliciously-yes. Dark chocolate chips and chopped maraschino cherries get folded into a rich chocolate dough that bakes up to a brownie-like texture. Finish each cookie with a drizzle of dark chocolate, because why not?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 60

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups dark chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup chopped maraschino cherries, drained, patted dry

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.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE CHEWIES



Chocolate Chewies image

If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!

Provided by AMC3972

Categories     Drop Cookies

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

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.

CHOCOLATE CARAMEL CASHEW CHEWIES



Chocolate Caramel Cashew Chewies image

These bars are so good! If you love cashews, chocolate (who doesn't) and caramels, you will love these. They are pretty easy and come out looking and tasting like they were difficult to make :)

Provided by Karen..

Categories     Bar Cookie

Time 50m

Yield 24-36 bars

Number Of Ingredients 9

3/4 cup firmly packed brown sugar
3/4 cup butter, softened
1 large egg
1 1/2 cups all-purpose flour
1 cup rolled oats
1 (14 ounce) bag caramels, unwrapped
1/3 cup half-and-half
1 cup large cashew pieces
1 cup semi-sweet chocolate chips or 1 cup semisweet chocolate chunk

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.

TORRANCE BAKERY CHOCOLATE CHEWIES RECIPE - (3.6/5)



Torrance Bakery Chocolate Chewies Recipe - (3.6/5) image

Provided by á-170456

Number Of Ingredients 5

1 cup egg whites see * Note
1 3/4 cups Dutch-process cocoa powder
1/2 teaspoon salt
5 1/2 cups powdered sugar
1 pound walnut or pecan pieces

Steps:

  • * Note: Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets. 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. This recipe yields 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.

LOW FAT CHOCOLATE CHEWIES



Low Fat Chocolate Chewies image

Theoretically, these may be good for you. ;) I like these just from the oven, with the insides still warm and slightly chewy. Recipe from somewhere on the internet???

Provided by skat5762

Categories     Drop Cookies

Time 50m

Yield 30 serving(s)

Number Of Ingredients 6

3 egg whites
1 pinch salt
1 cup sugar (scant)
3 tablespoons cocoa, sifted (not Dutch)
1/2 teaspoon vanilla extract
1/2 ounce semisweet chocolate, finely chopped

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 CHERRY CHEWIES



Chocolate Cherry Chewies image

I think these are the greatest low-fat chocolate cookies ever created. They have a fudge-like texture and great chocolate flavor. I hope you like them as much as we do.

Provided by Chris from Kansas

Categories     Drop Cookies

Time 33m

Yield 48 chewies

Number Of Ingredients 8

1 (14 ounce) can low fat sweetened condensed milk
1 1/2 cups flour
1/2 cup unsweetened cocoa
1 egg white
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup dried tart cherry (or raisins)
vegetable oil cooking spray

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 CHIP CHEWIES



Chocolate Chip Chewies image

Given to my mom by a church friend, we have been making these cookies for at least 40 years. The secret is not to overbake them. I hope you enjoy them.

Provided by Melanie Kayrell

Categories     Chocolate

Time 40m

Number Of Ingredients 9

2/3 c shortening (crisco)
1 box brown sugar
3 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
1/2 tsp salt
1 c semi-sweet chocolate chips
1 c chopped walnuts

Steps:

  • 1. Preheat oven to 350 degrees. Grease an 11 x 15 jelly roll pan.
  • 2. Using a mixer, beat together the shortening and brown sugar until creamy and light.
  • 3. Next, add the vanilla and the eggs, one at a time, and beat.
  • 4. In another bowl, combine the dry ingredients - the flour, baking powder and salt. Stir to combine. Then, with mixer on low, add the flour mixture by spoonfuls, occasionally turning up the speed until flour is incorporated.
  • 5. Last, add the chocolate chips and nuts, stirring to incorporate into the cookie dough. Spread this mixture into your prepared pan using a spatula.
  • 6. Bake for about 20 minutes. Don't over bake! When done, cool a bit. Cut into bars while still warm.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will play a big role in the flavor of your chews. Look for a chocolate that is at least 70% cacao and has a rich, dark flavor.
  • Don't overmix the batter: Overmixing the batter will make the chews tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the chews hold their shape and prevent them from spreading too much in the oven.
  • Bake the chews until the edges are set and the centers are still slightly soft: This will give the chews a chewy texture.
  • Let the chews cool completely before serving: This will help them firm up and develop their full flavor.

Conclusion:

Chocolate chews are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can make your own delicious chocolate chews at home. So what are you waiting for? Give this recipe a try today!

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