These are sometimes called chocolate, chocolate chunk cookies. Whatever you call them, they are made with a rich chocolate batter with big chunks of bittersweet chocolate. They come out chewy and stay that way, and for the chocoholic, they are a must-have treat.
I got the original recipe from Cook's Illustrated to make sure it had been well-tested and that the cookies would be perfectly chewing every time. They are firm and not crumbly. Just perfectly chewy. The recipe is easy to prepare but because you bake them only eight cookies per sheet, they do take a little time, especially because I always make a double batch.
I got the original recipe from Cook's Illustrated to make sure it had been well-tested and that the cookies would be perfectly chewing every time. They are firm and not crumbly. Just perfectly chewy. The recipe is easy to prepare but because you bake them only eight cookies per sheet, they do take a little time, especially because I always make a double batch.
You can add nuts (I prefer walnuts) to the cookies if you prefer, although I usually do not. They are just such nice, chocolatey cookies with the perfect chew and nicely melted pieces of chocolate, that I don't think they need anything else. But this is certainly up to your preferences.
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| Oozing with Chocolate |
You can use premium brands of chocolate if you prefer, and they might render a slightly improved result. But with these cookies, I've not found it necessary. I use Hershey's standard 100% cocoa powder (unsweetened) and Baker's bittersweet chocolate bar which I had chop myself with a knife.
Ingredients
1/3 cup granulated sugar, plus 1/2 cup for coating
1 1/2 cups unbleached all-purpose flour
3/4 cup cocoa powder, 100% natural unsweetened
1/2 teaspoon baking soda
1/4 teaspoon table salt plus 1/8 teaspoon table salt
1/2 cup corn syrup, dark or light
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
Instructions
Adjust oven racks to upper and lower-middle positions and heat oven to 375F degrees. If you have a convection bake setting, use it also set to 375F degrees. Line 2 standard (18- by 12-inch) baking sheets with parchment paper or a silicon pad. Place 1/2 cup granulated sugar in shallow dish or pie plate.
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
Whisk corn syrup, egg white, and vanilla together in small bowl. Set aside.
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 mix until incorporated, about 30 seconds. Stop the mixer and add the chopped chocolate pieces. Mix on the lowest setting and just incorporated. Remove from mixer and scrape bowl with spatula and combine any remaining ingredients.
Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
Select a 1 1/2 inch diameter scoop. Scoop out a slightly heaping mound of dough. Release it into your hand and roll it into a ball, of approximately 1 1/2 inches or slightly less.
Working in batches, drop a few dough balls into dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart until you have 8 placed on a single baking sheet. (They will need the room around them as the cookies will spread some when baking). Repeat with the remaining dough.
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft about 10 to 11 minutes. Do not overbake.
(Note: If making a double batch of cookies, use additional cool cookie sheets or wait until the sheets previously used have cooled to room temperature before attempting to bake a second batch.)
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Ingredients
1/3 cup granulated sugar, plus 1/2 cup for coating
1 1/2 cups unbleached all-purpose flour
3/4 cup cocoa powder, 100% natural unsweetened
1/2 teaspoon baking soda
1/4 teaspoon table salt plus 1/8 teaspoon table salt
1/2 cup corn syrup, dark or light
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
Instructions
Adjust oven racks to upper and lower-middle positions and heat oven to 375F degrees. If you have a convection bake setting, use it also set to 375F degrees. Line 2 standard (18- by 12-inch) baking sheets with parchment paper or a silicon pad. Place 1/2 cup granulated sugar in shallow dish or pie plate.
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
Whisk corn syrup, egg white, and vanilla together in small bowl. Set aside.
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 mix until incorporated, about 30 seconds. Stop the mixer and add the chopped chocolate pieces. Mix on the lowest setting and just incorporated. Remove from mixer and scrape bowl with spatula and combine any remaining ingredients.
Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
Select a 1 1/2 inch diameter scoop. Scoop out a slightly heaping mound of dough. Release it into your hand and roll it into a ball, of approximately 1 1/2 inches or slightly less.
Working in batches, drop a few dough balls into dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart until you have 8 placed on a single baking sheet. (They will need the room around them as the cookies will spread some when baking). Repeat with the remaining dough.
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft about 10 to 11 minutes. Do not overbake.
(Note: If making a double batch of cookies, use additional cool cookie sheets or wait until the sheets previously used have cooled to room temperature before attempting to bake a second batch.)
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
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