Recipe by IHeartBobert
Yummy, melt in your mouth chocolate cookies <3--. Soooo simple to make!
Top Review by Motley Oklahoman
I an reviewing this recipe as part of the Spring 2013 PAC challenge.<br/><br/>I made this cookies for a dinner night for friends. I made them exactly to the recipe with the exception of the sugar I rolled them in. The recipe called for regular granulated, and I used raw turbinado sugar with a rather large crystal size. It made them look very sparkly!<br/><br/>My guests really enjoyed these cookies, and my husband also liked them. I was not won over. The chocolate taste was a little too harsh for me. And they were a little too cakey, not enough spread when baking I think. They weren't chewy so much as fudgey.
- 1⁄3 cup granulated sugar
- 1⁄2 cup sugar, for coating
- 1 1⁄2 cups unbleached all-purpose flour
- 3⁄4 cup Dutch-processed cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon table salt
- 1⁄8 teaspoon table salt
- 1⁄2 cup dark corn syrup
- 1 large egg white
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter, softened
- 1⁄3 cup packed dark brown sugar
- 4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
Directions See How It's Made
- Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. 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.
- 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).
- 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.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.