Okay, so I have quite a few chocolate cookie recipes on my blog. But, really, can one have too many? I say no. 😀 And, though they are all chocolate cookies, each recipe is very different. While most chocolate cookies are like cakey brownies, this one is more like a chewy chocolate sugar cookie. The cakey texture of other cookies comes from melting chocolate into the dough, which is softened by the fat in whole chocolate. So, dutch processed cocoa powder replaces melted chocolate in this recipe. An egg white instead of a whole egg gives the cookie structure and the dark corn syrup contributes to the chewiness. America’s Test Kitchen always figures this stuff out just right. What you end up with is an intensely chocolate sugar cookie, studded with big chunks of semisweet chocolate, with a sweet crunch from the sugar that glitters across the top. Could a chocolate cookie get much better than this? I’m gonna go ahead and say no. Am I wrong? I don’t think so, but you might have to try it and find out…
Chewy Chocolate Chunk Cookies
1/3 cup (2 1/3 oz) granulated sugar
1 1/2 cup (7 1/2 oz) all purpose flour
3/4 cup (2 1/4 oz) dutch processed cocoa powder
1/2 tsp baking soda
1/4tsp + 1/8 tsp salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla
12 tbsp unsalted butter, softened
1/3 cup ( 2 1/3 oz) packed dark brown sugar
4 ounces bittersweet or semisweet chocolate, chopped into 1/2 inch pieces I used Callebaut semisweet
1/2 cup (3 1/2 oz) granulated sugar for rolling
In the bowl of a 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 down the bowl as needed with a rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate; and mix until just incorporated, about 30 seconds, scraping bowl as needed. Give dough a final stir with rubber spatula to ensure that no pockets of flour remain and the ingredients are evenly distributed. Refrigerate dough for 30 minutes to firm slightly. The dough will still be soft.
Place 1/2 cup granulated sugar in shallow baking dish or pie plate. Remove dough from fridge. Divide dough into 16 equal portions (about 2 Tbsp, or 50g if you are a nerd like me); roll between hands into balls. Roll half of the dough balls in sugar to coat. Place dough balls 2 inches apart on the prepared cookie sheets. Repeat with the 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 over bake.
Let cookies cool on baking sheets for 5 minutes, transfer cookies to a wire rack and let cool to room temperature.
Source: The Cook’s Illustrated Cookbook