Monday, July 14, 2014

Chewy Chocolate Cookies Recipe

Chewy Chocolate Cookies
Published January 1, 2009. From Cook's Illustrated
Makes 16 Cookies

Exceptionally rich chocolate cookie recipe with a sturdy, not crumbly, texture. The fat in melted chocolate made the dough too soft, so they replaced the chocolate with cocoa powder. Eliminating egg yolks further improved the structure of the cookies. For chewiness, they replaced some of the white sugar in their chocolate cookie recipe with brown sugar and added dark corn syrup. Adding bits of bittersweet chocolate to the dough gave them extra chocolate flavor without compromising the texture they had worked so hard to achieve.

1/3 cup granulated sugar + 1/2 cup for coating
1 1/2 cups flour
3/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon + 1/8 teaspoon table salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter softened
1/3 cup packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces

1.  Adjust oven racks to upper and lower middle positions and heat oven to 375 degrees.  Line 2 large (18 x 12-inch) baking sheets with parchment paper.  Place 1/2 cup granulated sugar in shallow baking dish or pie plate.  Whisk flour cocoa powder, baking soda, and salt together in medium bowl.  Whisk corn syrup, egg white, and vanilla together in small bowl.

2. Beat butter, brown sugar and remaining 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 until just incorporated, about 30 seconds, scraping bowl once.  Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom.  Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

3.  Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter.  Working batches, drop 8 dough balls into baking dish with sugar and toss to coat.  Set dough balls on prepare baking sheet, spacing about 2 inches apart; repeat with second batch of 8.  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 (cookies will look raw between cracks and seem underdone), 10 to 11 minutes.  Do not over bake.

4.  Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cook cookies to room temperature.


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