Chewy Chocolate Cookies
So…do we really need another chocolate cookie recipe? Ummm….YES, we most certainly do, especially when it’s these wonderful Chewy Chocolate Cookies. Why do I even bothering asking?!!!
If you’ve spent any time on this site, you’ll know that I bake quite a bit and usually I can take a bite (or two or three) of whatever comes out of the oven and leave it at that. But not these! Did I mention that they’re chewy? And therein lies my downfall—chewy and chocolate—these just hit the bliss point in every way!!
Plus, they come together easily. Dangerous, I know!
After you shape the dough into balls, you roll them in a little sugar and then let those little guys spend a short (but agonizing) stint in the fridge before baking.
Look at those sugary, crackly-crunchy tops and fudgy chewy centers!
Bake up a batch and then I dare you to ask if you need yet another chocolate cookie in your life?!!
Chewy Chocolate Cookies
Makes about 2 dozen cookies
Prep Time: 12 minutes, plus 20 minutes chilling; Bake Time: 12-14 minutes
Ingredients
1 cup plus 2 tablespoons unbleached, all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups sugar, plus a little extra for rolling the cookie balls in
2 tablespoons corn syrup
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
1 large egg, room temperature
The Recipe
1. Line two baking sheets with parchment paper and set aside.
2. Sift the flour, cocoa, baking soda and powder and salt into a medium bowl and set aside.
3. Use an electric mixer to beat the sugar, corn syrup and butter together on medium speed for about 2 minutes, until the mixture is light and fluffy, scraping the bowl down with a rubber spatula as needed. Add in the egg and beat well to combine. On low speed, gradually add the flour mixture and beat until well combined.
4. Preheat oven to 375ºF. Place a little sugar into a small bowl. Using your hands, form 1 ½ inch balls of dough and then roll them in the sugar so that they are completely coated. Place the balls 2-inches apart on the prepared baking sheets and place the sheets into the fridge for 20 minutes.
6. Bake cookies one sheet at a time, 12-14 minutes, rotating halfway through the baking time, until cookies are firm around the edges but still slightly soft in the center—try not to overbake or these won’t be chewy. Let cookies sit on the sheet for a couple of minutes on a wire rack, then transfer to the racks to finish cooling completely. Cookies will keep in an airtight container at room temperature for several days.
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine.
