Chocolate Chews Recipes

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CHOCOLATE CHEWY COOKIES

Double chocolate, chewy, yummy, best ever cookies! I got this recipe from my friend Bella, one of the finest bakers I've ever known.

Provided by Hey Jude

Categories     Drop Cookies

Time 27m

Yield 4-5 dozen cookies, 48-60 serving(s)

Number Of Ingredients 9



Chocolate Chewy Cookies image

Steps:

  • Preheat oven to 350°F.
  • In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
  • In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
  • Gradually beat in the flour mixture then add chocolate chips.
  • Drop the dough by rounded tablespoonfuls onto greased baking sheets.
  • Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.

1 1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups unsifted flour
3/4 cup hershey cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips

CHOCOLATE CHEWS

Very old recipe from Cloverbloom butter box (out of my grandmom's recipe box). Pretty much a brownie, but full of old fashioned flavor.

Provided by Karen..

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7



Chocolate Chews image

Steps:

  • Melt chocolate with butter and let cool slightly.
  • Beat eggs lightly and add sugar and vanilla.
  • Add melted chocolate and butter.
  • Add flour and mix well.
  • Spread into 8 inch square pan.
  • Sprinkle with nuts.
  • Bake at 350* for 30-35 minutes.
  • Cut into squares when cool.

2 ounces baking chocolate (2 squares)
1/2 cup butter
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1/2 cup sifted cake flour
1/2 cup chopped nuts

CHRIS GARGONE'S CHOCOLATE CHEWS

Provided by Nick Malgieri

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60 cookies

Number Of Ingredients 12



Chris Gargone's Chocolate Chews image

Steps:

  • 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
  • 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
  • 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
  • 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
  • 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
  • 6. Cool in the pans.
  • SERVING.
  • Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
  • STORAGE.
  • Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.

8 ounces semisweet chocolate
3 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
3 eggs
1 1/4 cups sugar
2/3 cups bleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (about 9 ounces) chocolate chips
1 1/2 cups (about 6 ounces) chopped walnuts
1 1/2 cups (about 6 ounces) chopped pecans
Three cookie sheets lined with parchment or foil

CHOCOLATE CHEWS

These special candies are one of my favorite things to make in my kitchen.-Donna Rhodes, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 dozen.

Number Of Ingredients 6



Chocolate Chews image

Steps:

  • In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

1/4 cup butter
1/2 cup dark corn syrup
6 tablespoons baking cocoa
1/2 teaspoon vanilla extract
3-1/4 cups confectioners' sugar, divided
3/4 cup nonfat dry milk powder

DOUBLE CHOCOLATE CHEWS

Everybody likes chocolate. Recipe from an unknown source; one from my mother's collection of millions of recipes.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 28m

Yield 32 2inch cookies

Number Of Ingredients 9



Double Chocolate Chews image

Steps:

  • Preheat oven to 350°F.
  • Spray 2 sheet pans with non-stick cooking spray.
  • In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
  • Beat in the vanilla.
  • Into a small bowl, sift the flour, cocoa and salt and stir to combine.
  • Blend the dry ingredients into the butter mixture.
  • Stir in the chocolate chips.
  • Divide the dough into quarters.
  • Divide each quarter into eight (8).
  • Form a ball with each piece of 8 by rolling between your palms.
  • Place each ball on a sheet pan.
  • Using the bottom of a glass, press the nuggets into 2" rounds.
  • Bake 8 minutes or until slightly puffed and very soft to touch.
  • Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.

Nutrition Facts : Calories 59.8, Fat 2, SaturatedFat 1.2, Cholesterol 3.8, Sodium 19.9, Carbohydrate 10, Fiber 0.4, Sugar 6.2, Protein 0.7

4 tablespoons unsalted butter, softened
1/4 cup fat free cream cheese
1/3 cup sugar
1/2 cup brown sugar, firmly packed
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup processed cocoa
1/4 teaspoon salt
1/4 cup mini chocolate chip

SIN-FREE CHOCOLATE CHEWS

Utterly flourless, simply gluten-free, almost fat-free, and absolutely delicious. The egg whites give these cookies a lovely chewy texture, and cocoa powder packs a serious punch. From the King Arthur Flour web site, slightly modified.

Provided by GourmetChris

Categories     Drop Cookies

Time 3h27m

Yield 14 serving(s)

Number Of Ingredients 6



Sin-Free Chocolate Chews image

Steps:

  • Whisk together the sugar, salt, and cocoa.
  • In a medium-sized mixing bowl, stir together the egg whites and vanilla.
  • Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
  • Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
  • Preheat the oven to 350°F.
  • Grease (or line with parchment paper) two cookie sheets.
  • Gently stir in chocolate chips, if using.
  • Drop by ping-pong-sized balls onto cookie sheets.
  • Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
  • Cool 5 minutes in pans before transferring to wire rack.

Nutrition Facts : Calories 94.5, Fat 0.9, SaturatedFat 0.5, Sodium 54.8, Carbohydrate 22.7, Fiber 2, Sugar 19.1, Protein 2

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 cup cocoa powder (Dutch-process or natural)
3 egg whites
2 teaspoons vanilla extract
1/2 cup milk chocolate chips (optional)

CHOCOLATE NUT CHEWS

When I was a little girl in the Bronx I was addicted to Goldenberger's Peanut Chews. These are the closest I could get.

Provided by Mirj2338

Categories     Candy

Time 10m

Yield 36 chews

Number Of Ingredients 8



Chocolate Nut Chews image

Steps:

  • Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter.
  • Stir over medium heat until mixture bubbles all over.
  • Boil and stir 2 minutes more.
  • Remove from heat.
  • Stir in the peanut butter until melted and totally incorporated.
  • Add the vanilla, uncooked quick rolled oats and nuts.
  • With 2 teaspoons, drop on waxed paper.
  • Let stand until set.

1 1/2 cups sugar
1/4 cup cocoa
1/2 cup evaporated milk
1/3 cup butter
1/3 cup peanut butter
1 teaspoon vanilla
1 1/2 cups quick-cooking rolled oats
1/2 cup salted peanuts

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