From: Cook’s Illustrated Jan/Feb 2009, Issue 96
Chewy Chocolate Sugar Cookies
- 1/3 cup granulated sugar plus 1/2 cup for coating
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 plus 1/8 teaspoon table salt
- 1/2 cup dark corn syrup
- 1 large egg white
- 1 teaspoon vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/3 cup dark brown sugar, packed
- 4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces
Preheat your oven to 375 degrees F. Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.
Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.
In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.
Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.
Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5? ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.
Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.
Yield: 16 – 24 cookies
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