Cook.Eat.Write.Repeat: Chocolate Chewies

Kaitlyn Rosas, Multimedia Editor

Chocolate Chewies

Prep time: about 15 minutes
Bake time: 16 minutes per batch
Makes 24 cookies

* 2-1/4 cups (9 oz) confectioners’ sugar
* 6 tbs (1 1/8 oz) unsweetened coca powered
* 2 tbs all-purpose flower
* 1/4 teaspoon salt
* 3 large egg whites
* 3/4 tsp vanilla extract
* 2 cups pecans, toasted and chopped fine
* 1 oz bittersweet chocolate, grated

1. Adjust over rack to middle portion and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Whisk confectioners sugar, coca, flour and salt together in a bowl with mixer. With mixer running on medium speed, add egg whites to sugar mixture, one at a time. Add vanilla and beat for 3 minutes on high speed, scrapping down sides of bowls as needed. Stain in pecans and chocolate.
3. Drop 1 tbs portions of batter onto prepared sheets, spacing them 1 inch apart.
4. Bake cookies 1 sheet at a time, until dry at edges but soft in centers, 15 to 18 minutes rotating sheet halfway through baking. Slide cookies, still on parchment, onto wire rack. Repeat with remaining batter.
5. Let cookies cool completely before peeling from parent peers and serving.

Footage Courtesy of Carolyn Todd
Video Editor- Marcela Montufar Soria
Multimedia Editor- Kaitlyn Rosas

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