No, I don’t have a recipe for these. Yes, I wish that I did. Wow. That is all I really have to say. Are these cookies good b/c they are chocolate? Maybe. Chocolate is one of my favorite foods (okay, you caught me, it is my favorite). Are they good b/c they are chewy? Maybe. Maybe it is the combination of the chocolate, crunchy outside and chewy inside that does it. It is like heaven on your tongue. So comforting and soothing. I picked up these babies at Whole Paycheck, oh, I mean Whole Foods, yesterday. I saw them last time I was there, but already had some cookies/cake at home to work on. Then someone on the Yahoo Silly Yaks group mentioned them and I remembered that I really, really wanted to give them a try. I made a point to stop in and grab some the next time I was in the area. They are $4.99/pound and totally worth every. single. penny. The ingredients are simple: powdered sugar, chocolate chips, egg whites, cocoa powder and sea salt.

Here is a picture of the yummy goodness:

So, if any cooking wizards know how to make these, please, share. 🙂 Not that I can’t keep buying them, b/c I will, but I like to bake, so it would be nice to make them at home too.

UPDATE:
I have found a recipe online for Chocolate Chewies, actually called Carlton’s Chocolate Chewies. This looks like it very well could be the recipe. This one calls for pecans, but you could leave those out as noted at the end and just use the chocolate chips. It also has vanilla, which couldnt’ hurt. I hope to try to make these this weekend or early next week. Here is the recipe:

Carlton’s Chocolate Chewies
{ Yield: About 4 dozen cookies }

2 cups whole pecans
3 large egg whites
2-1⁄4 cups powdered sugar
6 tablespoons good-quality unsweetened cocoa powder
Pinch of kosher salt
1⁄2 teaspoon vanilla extract

Preheat the oven to 350°F. Arrange the pecans on a rimmed baking sheet in a single layer and toast them for 7 to 9 minutes, until darker in color and aromatic. Remove from the oven, transfer to a bowl, let cool, and coarsely chop.

Reduce the oven temperature to 300°F. Line baking sheets with parchment paper or silicone mats.

In a large bowl, briskly whisk the egg whites until foamy, about 30 seconds. Stir in the powdered sugar, cocoa, salt, vanilla, and pecans. Using a 1-inch-diameter scoop, drop spoonfuls of dough 11⁄2 inches apart on the prepared pans. Bake for 8 to 10 minutes, until set and shiny, with zigzag cracks on top. Remove from the oven and let cool on the pans for 5 to 10 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. The cookies will keep for up to 1 week in an airtight container or 3 weeks tightly wrapped and frozen.

Rather sweet variation
This cookie is amazingly adaptable and can handle up to two additional ingredients. I have tried numerous add-ins. My favorites are 1 cup quartered dried cherries, 1 cup sweetened shredded coconut, and 1 cup semisweet chocolate chips. Nut haters can leave out the pecans, substitute one or two of the add-ins, and make the cookies as directed above.

tip: To skip the hassle of separating egg whites from yolks, especially if you have no plans to use the leftover yolks, look in the dairy case of your local natural foods store for small containers of pure egg whites. One egg white equals about 1⁄8 cup. Do not use egg substitute, which is formulated with added fat to simulate an egg without cholesterol.

I will share my results once I have baked them. 🙂