All you need is love. But a little chocolate now and then doesn’t hurt.
~ Charles Schultz
I’ve been jonesing for chocolate lately – real, rich chocolatey chocolate – so I decided to take a swing at updating an old family favorite: Swiss Chews. I started with my mother’s recipe, and then changed nearly everything, and the result was flourless, butterless chocolate heaven.
Bonus: Each rich, delicious cookie has only 54 calories and just over 3 grams of fat.
- ½ cup brown sugar
- ½ cup powdered sugar
- ½ cup cocoa
- ½ tsp kosher salt
- 8 oz semisweet chocolate chips
- 1 cup finely chopped walnuts
- 1 egg yolk
- 3 egg whites
- 2 tsp vanilla
- Preheat oven to 325 degrees.
- In a small bowl, combine brown sugar, powdered sugar, cocoa, and salt and set aside.
- In a food processor, pulse walnuts until they resemble cracked wheat. (Be careful - if you let them go too long, you'll have walnut butter!) Measure walnuts after chopping.
- Melt chocolate in a glass bowl in the microwave. This takes about 1½ - 2 minutes. Stir every minute - do not allow to get overly hot! Allow to cool slightly.
- Using an electric mixer, beat egg whites until they form stiff peaks. Gradually add brown sugar mixture and then vanilla, beating until thick. Gently fold in walnuts and beaten egg yolk.
- Fold melted chocolate chocolate into the whipped egg-white mixture.
- BAKE - "No Powdered Sugar Coating" Method: Drop by spoonfuls onto non-stick cookie sheet or parchment paper covered cookie sheet and bake at 325 degrees for 10 minutes.
- BAKE - "Powdered Sugar Coating" Method: Drop by spoonfuls into a bowl of powdered sugar and roll to coat. Place powdered-sugar balls onto non-stick cookie sheet or parchment paper covered cookie sheet, and bake at 325 degrees for 10 minutes.