Chewy chocolate cookies. The name alone says it all – these cookies are to die for. They have quickly made my list of top 5 favorite cookie recipes. That is no small feat, because I am kind of a cookie addict. They are rich and chocolaty from the cocoa powder and the chopped bittersweet chocolate. If you are a chocoholic, you will love this recipe! It is the kind of cookie that just begs for a glass of milk. The dark corn syrup contributes to the most amazing chewy texture. I definitely think you should add this cookie to your weekend baking lineup! Ok, I realize that most normal people probably don’t have a weekend baking lineup. So just add it to your recipe list for the next time you want an amazing chocolaty cookie!
Chewy Chocolate Cookies
Recipe from America’s Test Kitchen
Makes 16 cookies
1/3 cup (2.5 ounces) granulated sugar, plus 1/3 cup for coating
1 1/2 cups (7.5 ounces) unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1/2 tsp baking soda
1/4 tsp table salt plus 1/8 tsp table salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 Tbsp (1.5 sticks) unsalted butter, softened
1/3 cup (2.5 ounces) packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
In stand mixer fitted with paddle attachment (or with a handheld beater), beat butter, brown sugar, and 1/3 cup granulated sugar at medium-high speed for about two minutes, until light and fluffy. Reduce speed to medium-low, add corn syrup mixture, and beat until mixed together, about 30 seconds. Add flour mixture and chopped chocolate and mix on low until just incorporated. Give dough a final stir with a rubber spatula to make sure no pockets of flour remain.
Chill dough 30 minutes to firm slightly (do not chill longer)
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish.
Divide the dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Drop dough balls into sugar and toss to coat. Set dough balls on prepared baking sheet, spacing 2 inches apart. Bake for 10-11 minutes, until cookies are puffed and cracked and edges have begun to set but centers are still soft. Do not overbake, the cookies will look raw between cracks. If you bake 2 sheets at the same time, reverse the position of hte baking sheets halfway through baking (from top to bottom and front to back). Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.