I think i was born in the wrong era – I would’ve thrived in a time that relied on bartering, rather than money, to get what you need. For example, yesterday, I made slow-cooker pulled pork for dinner. I tweeted about it, + one of my friends offered his homemade BBQ sauce to go along with it. And this guy? Used to own a barbecue restaurant. So of course, I took him up on his offer + proposed giving him homemade cookies in exchange. These Soft + Chewy Chocolate Cookies, to be precise.
So, how did they turn out? Absolutely delicious! They are rich, super chocolatey, soft (which I always prefer over crisp cookies, although those can be great, too!) + scrumptious. The sugar-coated exterior has a wonderful texture that balances perfectly with the soft, fudgy interior. I *may* have sampled one (or four) before giving the rest away, + I’m so glad i did. They’re seriously addictive! So, if you’re looking for a new cookie recipe, give this one a try – they are amazing!
soft + chewy chocolate cookies
1/3 cup granulated sugar plus 1/2 cup for coating
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon table salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup dark brown sugar, packed
4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces
preheat your oven to 375 degrees F. line two large baking sheets with parchment or silpat. put 1/2 cup granulated sugar onto a plate + set aside.
whisk flour, cocoa powder, salt + baking soda together in a small bowl + set aside.
in another small bowl whisk together the corn syrup, egg white + vanilla; set aside.
beat the butter, brown sugar + remaining 1/3 cup of white sugar together until light and fluffy (about 2 minutes). add the corn syrup mixture + beat until combined (about 20 seconds). add the flour mixture + chopped chocolate + mix until just combined (about 30 seconds), making sure there aren’t any unmixed flour pockets.
chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). divide the dough into 24 equal portions (or use a 1.5″ ice cream scoop to create the cookies), roll between your hands into a ball + then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart + bake 10-11 minutes.
cookies are done when they have cracked + still look wet between the cracks. it’s important to not over bake the cookies. allow the cookies to cool 5 minutes on the cookie sheets + then cool fully on a wire rack.print this recipe