It’s been awhile since I shared a recipe, but this one seemed worthy of passing on. Last weekend I had a baking storm hit the kitchen late into the night Friday and very early Saturday morning – all except a few broken pieces went off to a bake sale. The latest issue of Cooks Illustrated had come a week or two before and this recipe was in there. We always try out the cookie recipes, but this one is by far the best rich, chewy chocolate cookie we’ve made to date. And while the triple chocolate recipe that America’s Test Kitchen did on a show last season was pretty fantastic, my coffee-averse husband just didn’t care for the microscopic amount of espresso called for in the recipe. This recipe has not a trace of java, but is equally as rich as that former recipe. The cookies are large, very chewy but not soggy, very chocolatey but not overly sweet. Just perfect in my opinion. They are worth making. Why not this afternoon? Come on, what else do you have going on?
1/3 cup granulated sugar plus 1/2 cup for coating
1-1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder (Hershey’s is okay, Trader Joe’s Organic is better if you have it.)
1/2 teaspoon baking soda
1/4 teaspoon plus 1/8 teaspoon table salt
1/2 cup dark corn syrup (can be light, but with a bit less flavor)
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1-1/2 sticks) unsalted butter, softened (70 degrees)
1/3 cup packed dark brown sugar (can be light, but with a bit less flavor)
4 ounces bittersweet chocolate, chopped into 1/2 pieces (high quality dark or semi-sweet will work – we liked the less sweet rounder flavor of the bittersweet) Don’t chip chocolate too small – you want the chunks to stay intact in the cookies.
Heat oven to 375 degrees. Line two large or three medium baking sheets with parchment paper. Place 1/2 cup granulated sugar in shallow baking dish and set aside. 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, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate – mix just until incorporated, about 30 seconds, scraping bowl once. Give dough final stir with spatula to ensure that no pockets of flour remain and chill dough for 30 minutes (no more than 30!) to firm slightly.
Divide dough into 16 equal portions, roll between hands to form balls. Drop into sugar and toss to coat. Set dough on prepared baking sheets at least 2″ apart – 8 max on the large sheet – I’d go less on a smaller one. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) 10-11 minutes. Do not overbake.
Cool cookies on baking sheet 5 minutes, then transfer to wire rack to cool to room temperature.
Follow ingredient list and directions exactly for absolutely fabulous (not-too-sweet, but oh-so-decadent) chocolate yumminess. I waited a whole three days before making another batch for E’s strings performance and art gallery show with school. Photos of that to come next.