‘Tis the day after Christmas when we all need a rest.
But, still there’s one recipe; it could be our best.
To print, yes, to broadcast, of course, we must dare
In hope & with trust that readers surely will care.
And, the recipe is? Well, these cookies are so good, they’ve got two names. Gottlieb’s Bakery in Savannah, Ga., the undisputed source, calls them Chocolate Chewies. Cookbook author, Anne Byrn(American Cookie, 2018) and Washington Post columnist, Becky Krystal(Voraciously) both use the name, Forgotten Chocolate Cookies.
In fact, there are two, probably three, slight variations of the recipe. Why not? If any recipe can survive a variation, it’s this one. So, go ahead, bake these chocolate cookies. Share them and impress the world.
Our thanks to food writer and cookbook author, Joan Nathan, for her slight variation of Gottlieb’s recipe, which appeared in Joan’s New York Times column of September 4, 2002.
Joan notes that her version is slightly adapted from the recipe which appeared in the 1984 publication of “Gottlieb’s Bakery- 100 Years of Recipes”, published by Wimmer Brothers of Memphis, Tennessee and now out of print.
I’ve made Joan’s recipe twice, and these really are chocolate chewies. Part brownie, part meringue said one of my daughters. Definitely use the full 2 cups of nuts as they provide the volume and bulk to this cookie dough.
I chopped the pecans to fine, small bits in the processor, my first variation of Joan’s recipe. Secondly, I used a hand mixer.
Becky Krystal in her December 2, 2019 column notes that finely chopped walnuts also can be used in this recipe.
Gottlieb’s Chocolate Chewies, slightly adapted by Joan Nathan, then slightly adapted, again, by me
3 cups powdered confectioners’ sugar
½ cup good quality unsweetened cocoa powder
2 tablespoons flour
3 egg whites
2 cups finely chopped pecans
Heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Place sugar, cocoa, and flour in the bowl of stand electric mixer, or a large bowl with a hand mixer. Beat until well blended.
Beat in egg whites, one at time, scraping bowl as necessary. When all egg whites have been incorporated, beat at high speed for 1 minute.
Stir in the finely chopped pecans.
Drop by heaping tablespoons onto prepared cookie sheets, leaving 2 inches between cookies. Bake 15 minutes on center rack. Turn cookie sheet halfway through baking time. Remove from oven. Cool, then, peel cookies off parchment. Store in airtight container or freeze. Yields 2 dozen large cookies or more smaller cookies which would be baked for a little less time.
Suggestions for Recipe Exchange can be emailed to Ellen Clifford McGuire at emcliffordmcguire@hotmail.com, or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit masslive.com/cooking
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Recipe Exchange: Chocolate chewies for the new year - masslive.com
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