Savannah Chewies are a classic Southern treat balancing rich chocolate flavor with crunchy pecans. They bake up with crisp, crackly tops like a meringue but stay soft and fudgy inside, almost like a brownie. These chewy cookies come together in 30 minutes with basic pantry staples and have a unique texture that’s hard to pass up.
The Southern Cookie You Need to Try
Savannah Chewies, much like pecan pralines, are a Southern classic that dates back a couple of hundred years. On the outside, they look like delicate meringues with crackly shells, but bite in and you’ll find a chewy, gooey chocolate interior.
Unlike most cookie recipes, this one doesn’t have butter in it, and uses egg whites as a binder instead. This makes them a little lighter but still chocolate-forward with a brownie-like flavor and texture.
The recipe also swaps in powdered sugar instead of granulated sugar, helping to create that crisp top without being grainy.
Keep an eye out for humidity, as it can affect the texture slightly. Sometimes they come out more crisp, sometimes more chewy, but they’re always delicious.
Make these light, nutty chocolate cookies for holidays, bake sales, or just when you need a chocolate fix. If making a cookie tray, try serving these next to a lime citrus cookie for a contrast of flavors.
Southern Sweet Tooth Staples
Here is a brief list of what you’ll need to make these cookies. Don’t forget to check the recipe card for the full list.
- Cocoa Powder: Unsweetened cocoa gives these their rich chocolate flavor.
- Instant espresso powder: Enhances the chocolate without tasting like coffee.
- Egg whites: Whipped for structure and that meringue-like texture.
- Pecans: Roasted and finely chopped for a nutty crunch in every bite.
Your Chewie Blueprint
Step One: Make the Batter
Step Two: Fold in Pecans
Step Three: Scoop and Bake
Tip: If you have a cookie scoop, feel free to use it for more even balls of dough.
Don’t Forget!
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Ingredients
- 2 ⅔ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons flour
- 1 teaspoon instant espresso powder
- ¼ teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla
- 2 cups finely chopped roasted pecans
Instructions
- Preheat the oven to 350º. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, whisk the powdered sugar, cocoa powder, flour, espresso powder and salt together. Add the egg whites, one at a time and mix on low until just combined. Add vanilla and mix on high for about 3 minutes until it is smooth and creamy, scraping down the sides of the bowl occasionally. Fold in the pecans.
- Use a spoon or ice cream scoop to spoon about 2 tablespoons of dough onto the parchment paper. Wet your fingers and pat the tops down a little.
- Bake for 12-14 minutes until the outside is crisp but the inside is still fudgy. Remove the parchment paper with the cookies to a wire rack and let them cool completely. Peel the cookies off the parchment once cool.
Notes
- These store great in the freezer.
Just wanted to double-check with you: Only 2 tbsp of flour for 20 cookies?
Yes it is only 2 tablespoons.
These were SO good! Crispy on the outside and like a chewy, gooey brownie inside – and very rich. Thanks for the recipe.
I’m glad you liked them, they can’t decide if they want to be a cookie or a brownie!