Easy Entertaining: Giant Chocolate Chewies

DSC02777 As we enter the Spring and Summer seasons, I am sure we will all be entertaining more often, right? I used to make big gooey ridiculous desserts that took me all day to create, but find lately that I enjoy simpler, more wholesome dishes. Summertime should be simple. A big bowl of fresh summer fruit served with a quick syllabub is a favorite of mine and only takes minutes to make, and presents so nicely too. Or a big bowl of fresh strawberries along with a variety of fine chocolate bars to pass around to your guests so that they may break off a piece of whichever they like.  Do you find your guests often saying, “Oh, only a little bite for me please.” So why kill yourself on a huge and cumbersome dessert?


Why So Big?
I like cookies but I dislike spooning them out, then tray after tray baking them.  If you have a favorite cookie recipe, but are short on time, make bars or giant cookies with the recipe. Cooking times may be a bit longer, so keep an eye on them.

2.  Another reason I like the giants is because they become communal.  It’s an intimate way to share, to break “bread” together.

These 2 giant crispy, chewy, chocolaty, fudgy cookies are decadent and are perfect with a bowl of fresh berries from the farmer’s market. Set them out on your coffee table and watch your guests shyly at first, then robustly take their unfair share.

Another bonus, they’re gluten-free. Yay!

Giant Chocolate Chewies
Recipe type: Dessert, Hostess Gift
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Giant, crispy, chocolaty, chewy, fudgy, decadent cookies that will make the world love you, and your enemies surrender. Gluten-free.
  • 3 egg whites
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 cup cocoa powder
  • ½ tsp. Kosher salt
  • ½ cup mini chocolate chips
  • butter for parchment paper
  1. Preheat oven to 350 degrees.
  2. Beat egg whites and vanilla until soft peaks form. Set aside.
  3. In another bowl, whisk together sugar, cocoa, and salt.
  4. Fold egg whites into the powdered mixture until smooth. The batter will be very thick and sticky.
  5. Fold in chocolate chips. I prefer the mini chips over regular chips in this recipe.
  6. On a large cookie sheet, top with parchment paper and rub with a bit of butter.
  7. As far apart as possible on the baking sheet, place the batter into two equal mounds. They will spread to about 7 inch circles.
  8. Bake for 18 minutes or until top is crackled. The center with be slightly soft and look un-cooked. It will set as it cools. Do not over-bake or they will not be fudgy and chewy in the center.
  9. Cool while still on parchment paper on a wire rack. Once cooled, serve.
  10. Store in air-tight container for 2 days, but best when fresh.
These can be baked on a silpat too, no butter required.

These also make incredible gifts!


  1. Posted May 8, 2013 at 2:51 PM | Permalink

    i make my cookies big for two reasons–it gets done more quickly and that’s more tastiness in my belly per cookie. 🙂

  2. C
    Posted June 11, 2013 at 11:38 PM | Permalink

    Super good!

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