Savannah Chewies – Old-Fashioned Southern Chocolate Pecan Cookies
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.
Servings 20
Calories 141kcal
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.
