Lyons Family Cookbook

Chewy Chocolate Cookies

1/3

cup

granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating

1 1/2

cups

unbleached all-purpose flour (7 1/2 ounces)

3/4

cup

Dutch-processed cocoa powder

1/2

tsp

baking soda

1/4

tsp

table salt plus 1/8 teaspoon table salt

1/2

cup

dark corn syrup (see note)

1

large egg white

1

tsp

vanilla extract

12

Tbs

(1 1/2 sticks) unsalted butter , softened (70 degrees)

1/3

cup

packed dark brown sugar (about 2 1/2 ounces, see note)

4

oz

bittersweet chocolate , chopped into 1/2-inch pieces (see note)

1

Adjust oven racks to upper- and lower-middle positions and heat oven to 350° bake, or 325° convection. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ 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

In 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 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 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared 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 overbake.

4

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

Any high-quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough. TOO SMALL - Tiny chocolate pieces will melt and disappear into the dough when baked. JUST RIGHT - Half-inch chunks contribute chocolate flavor while staying intact. WHEN ARE COOKIES COOKED? - When the cookies have cracked but still look wet between the fissures, take them out of the oven. This ensures a moist, chewy texture. Cook's Illustrated says: "Death-by-chocolate cookies usually claim texture as their first victim, but ours stay chewy."

Source

Source: Cooks Illustrated - May 2009