It is all about the chew for me with cookies.
And boy, do these guys have some chew…
Not crispy or hard. Not soft or cakey.
Just chewy and delightful. Personally what I consider to be the best cookie texture. Although I do have a soft spot for a good tender, crumbly shortbread of sorts.
If you feel the same way that I do about chewy cookies, then I’m sure that you would enjoy these. Especially if you like chocolate!
But if you do like chewy cookies and don’t like chocolate (is that even possible?) or maybe just prefer good ol’ vanilla, you should head on over to THIS post. It has an absolutely amazing recipe for Chewy Vanilla Sugar Cookies. They are beyond good and, just like these cookies, are a Cooks Illustrated recipe.
I made these cookies simply because I was curious about using dark corn syrup in a cookie recipe. Turns out that it really helps nail down that chewy texture!
- ½ cup (3½ ounces) plus ⅓ cup (2⅓ ounces) granulated sugar
- 1½ cups (7½ ounces) all-purpose flour
- ¾ cup (2¼ ounces) Dutch-processed cocoa
- ½ tsp baking soda
- ¼ tsp plus ⅛ tsp salt
- ½ cup dark corn syrup
- 1 large egg white
- 1 tsp vanilla extract
- 12 Tb unsalted butter, softened
- ⅓ cup packed (2⅓ ounces) dark brown sugar
- 4 ounces bittersweet or semisweet chocolate, chopped into ½-inch pieces
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
- Using stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining ⅓ cup granulated sugar at med-high speed until light and fluffy, about 2 minutes. Reduce speed to med-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down bowl as needed with rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate, and mix until just incorporated, about 30 seconds, scraping down bowl as needed. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed. Refrigerate dough for 30 minutes to firm slightly.
- Working with 2 tablespoons of dough at a time, roll into balls. Roll half of dough balls in sugar to coat. Place dough balls 2 inches apart on prepared baking sheet; repeat with remaining dough balls. 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 to 11 minutes, switching and rotating baking sheets halfway through baking. Do not overbake.
- Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.
Tagged as:
chocolate,
chocolate chips,
cookies,
dessert
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