Chewy Chocolate Cookies
I made three batches of cookies yesterday from various sources on the Internet and only one recipe turned out to my liking. The first was a white chocolate and macadamia nut cookie that I spiked with orange zest because I thought that would be complimentary. There was entirely too much butter in the recipe and the cookies spread out a lot and tasted more or less like sweetened butter. I could be biased there though because that’s what white chocolate tastes like to me anyway.
The second batch was peanut butter cookies, and I suppose I can’t entirely blame the recipe as I ignored the instruction to absolutely not, under any circumstances, use natural peanut butter instead of Kraft or similar. Well, silly me, but these cookies were a little too, um… natural for my liking.
The third batch was a real winner though, so all is not lost. This recipe, I think, is derived from Cook’s Illustrated, where I think I will solely adapt baking recipes from now on. After I condensed their instructions to use one bowl instead of three, I had a winner.
- 3/4 cup unsalted butter, softened
- 1/3 cup sugar
- 1/3 cup dark brown sugar, packed
- 1/2 cup dark corn syrup
- 1 large egg white
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 cup natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 375 degrees with the rack positioned in the middle.
- Cream the butter, brown sugar and white sugar until light and fluffy, then add the corn syrup, egg white and vanilla, creaming for another minute or so.
- Sift together flour, cocoa powder, salt and baking soda into the wet ingredients and mix until just all the flour has been incorporated, then chill the dough for 30 minutes.
- Remove the dough from the refrigerator and roll into 1″ balls. Evenly coat the balls with white sugar and place about 3-4″ apart from each other on two parchment lined baking sheets.
- Bake until the surface has cracked but the inside is still slightly moist, about 8-10 minutes, then remove from the oven and cool slightly before cooling completely on wire racks.
It is crucial that you do not overbake these cookies as they will end up hard instead of chewy. These cookies eat almost like a round brownie, which makes them ideal for an ice cream sandwich. Mmm.
This is just beautiful. Awesome Post!
Thanks, Sorina :)
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