Why This Recipe Works
Chocolate chewies are a rich, fudgy—almost brownie-like—cookie. These ultrachocolaty treats are inspired by a popular old recipe from Gottleib's, a beloved bakery in Savannah, Georgia. While many versions of the chocolate chewy exist and can be found in bakeries across the country, we wanted a refined recipe for a simple-to-make cookie so we could get our chocolate fix any time. True chocoholics, we first worked to ramp up the cookies' fudgy character by using both cocoa powder and bittersweet chocolate. We grated the bar chocolate to give the cookies a velvety melt-in-the-mouth quality. Recipes for chewies usually include upwards of 3 cups of confectioners' sugar to bring the largely flourless cookies together. With the right combination of structure-building egg whites, cocoa, and a scant amount of flour, we were able to use just 2¼ cups of sugar; less sweetness allowed the fruity notes of the chocolate to come through more readily. A simple addition to the recipe—a little salt—also heightened the chocolate notes. Stirring in 2 cups of toasted, chopped pecans gave the soft, chewy cookies some heft and substance and introduced a welcome crunch.