I Needed to use up some pantry ingredients, and these cookies are great for that! Don’t let the cracks fool you…these are chewy, not too sweet and extra chocolaty.
This recipe is from the February 2009 issue of Cook’s Illustrated (my notes in parentheses).
2.5 ounces granulated sugar (about 1/3 cup) plus 1/2 cup for coating
7.5 ounces all-purpose flour (about 1.5 cups)
3 ounces Dutch-process cocoa (about 3/4 cup, but I’d really recommend weighing the cocoa)
1/2 tsp baking soda
1/4 tsp + 1/8 tsp salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 tbsp unsalted butter or margarine, softened
2.5 ounces packed dark brown sugar (about 1/3 cup)
4 ounces bittersweet chocolate, chopped into 1/2 inch pieces (don’t skimp here…use really good chocolate)
1) With a paddle attachment on a stand mixer, cream butter, 1/3 cup granulated sugar and brown sugar together until fluffy. Whisk corn syrup, egg white and vanilla together in a small bowl and add to the butter mixture, beating until well combined. Combine dry ingredients together in a separate bowl and add to butter mixture until just combined. Fold in chopped chocolate with a spatula.
2) Refrigerate cookie dough for 30 minutes to firm slightly, but do not leave in longer than 30 minutes. Preheat oven to 375. Remove from fridge and divide dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Roll cookie balls in sugar to coat and place them on a parchment-lined cookie sheet. (I made my cookies a little smaller, but you can follow it this way and bake 8 at a time) Bake 10 to 11 minutes, turning the cookie sheet mid-way through until cookies are puffy, cracked, and just beginning to set around the edges. The cookies will look a little bit raw between the cracks. Do not overcook!!
3) Remove from oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack. Wait until they’re completely cool or else it’s like chocolate napalm. Enjoy!
~ Recipe submitted by Allaya Diep