Chewy Chocolate Cookies
Makes about 16 cookies
1/3 cup granulated sugar, plus ½ cup for rolling
1-1/2 cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon + 1/8 teaspoon salt
½ cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons unsalted butter, softened
1/3 cup packed light brown sugar
2/3 cup semisweet chocolate chips (or 4 ounces bittersweet or semisweet chocolate, chopped into ½-inch pieces)
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Place ½ cup granulated sugar in shallow dish. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk together corn syrup, egg white, and vanilla extract in a small bowl.
- Using a stand mixer fitted with a paddle (or a handheld mixer), beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to medium-low, and slowly pour in corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down the bowl as needed with a rubber spatula. Reduce speed to low, add in the flour mixture and chocolate, and mix until just incorporated (do not overmix), about 30 seconds. Give dough final stir to make sure no flour pockets remain. Refrigerate dough for 30 minutes to firm slightly (can be refrigerated for up to 3 days).
- Working with 2 tablespoons of dough at a time, roll into balls. Roll each ball into sugar to coat. Place 8 cookies on each baking sheet, with 2 inches of space between each cookie. Press a few more chocolate chips into each cookie before baking if desired (for a more professional bakery look).
- Bake until the cookies are puffed and cracked and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone; don’t worry!), 10 to 11 minutes, rotating sheets halfway through baking (or just bake one sheet at a time on the top rack). Do not overbake.
- Let cookies cool on sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.
Adapted from The Cook’s Illustrated Baking Book