Chocolate chewies are light, crisp, and, yes, chewy chocolate cookies that are studded with chocolate chips and pecans. You see them at bakeries all over Texas, and yet not too many people make them at home. There’s really no reason for this, especially as they are a snap to make. I’ve added a bit of cinnamon and chipotle chile powder to give them a bit of spice and heat.
|2||cups pecans, roughly chopped|
|2½||cups powdered sugar|
|½||cup unsweetened cocoa powder|
|½||tsp. ground cinnamon|
|¼||tsp. chipotle chile powder|
|¼||tsp. kosher salt|
|3||large egg whites|
|1||tsp. vanilla extract|
|2||cups semisweet chocolate chips|
This content is from the book The Homesick Texan Cookbook by Lisa Fain.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role