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Eric loves dark chocolate, and has been on a mission to find the best way to eat it. These cookies are the best vector we've found (so far) for highlighting the flavors of dark chocolate without eating the bar of 87% dark chocolate straight. This is a delicious and even more chocolate-intense adaptation of the Cook's Illustrated Chewy Chocolate Cookies recipe.
Ingredients:
1/3 cup granulated sugar for batter
1/2 cup granulated sugar for coating
1 1/2 cup unbleached all purpose flour
3/4 cup Dagoba cocoa powder (get the good stuff - this is the primary flavor!)
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/4 cup light corn syrup
1/4 cup molasses
1 large egg white
1 teaspoon vanilla extract
12 tablespoons unsalted butter
1/3 cup brown sugar
4 ounces 100% dark (baking) chocolate (I used Ghiradelli's)
- Preheat oven to 375F
- Combine flour, cocoa powder, baking soda, and salt in a medium bowl, whisking to remove any chunks.
- Combine corn syrup, molasses, egg white, and vanilla in a small bowl, whisking to combine.
- Cream butter, brown sugar, and 1/3 cup sugar until light and fluffy - I use my KitchenAid mixer for this.
- Turn mixer to low, and slowly scrape in the corn syrup mixture. Scrape sides of bowl, and mix again.
- Still on low, dump in flour/chocolate mixture. Scrape sides of bowl, and mix again.
- Stir dough with a spatula to make sure all dry ingredients are fully mixed in.
- Chill dough in refrigerator for 30 minutes to make it easier to work. (Not much longer or it will be TOO stiff!)
- Scoop out dough, and roll into a roughly 1.5-inch ball.
- Roll ball in sugar to coat.
- Place on cookie sheet about 2 inches apart.
- Bake 5 minutes, rotate cookie sheet 180 degrees, and bake another 6 minutes or until done.
- Cookies will puff up and crack, but the center will still look runny even though the edges have started to dry. Better to pull them out too early than too late!
- Remove and cool on the cookie sheet until set, at least 5 minutes.
- Swap to a wire rack to continue cooling.
- Eat while deliciously warm and gooey, or store in an air-tight container.
Ingredients:
1/3 cup granulated sugar for batter
1/2 cup granulated sugar for coating
1 1/2 cup unbleached all purpose flour
3/4 cup Dagoba cocoa powder (get the good stuff - this is the primary flavor!)
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/4 cup light corn syrup
1/4 cup molasses
1 large egg white
1 teaspoon vanilla extract
12 tablespoons unsalted butter
1/3 cup brown sugar
4 ounces 100% dark (baking) chocolate (I used Ghiradelli's)
- Preheat oven to 375F
- Combine flour, cocoa powder, baking soda, and salt in a medium bowl, whisking to remove any chunks.
- Combine corn syrup, molasses, egg white, and vanilla in a small bowl, whisking to combine.
- Cream butter, brown sugar, and 1/3 cup sugar until light and fluffy - I use my KitchenAid mixer for this.
- Turn mixer to low, and slowly scrape in the corn syrup mixture. Scrape sides of bowl, and mix again.
- Still on low, dump in flour/chocolate mixture. Scrape sides of bowl, and mix again.
- Stir dough with a spatula to make sure all dry ingredients are fully mixed in.
- Chill dough in refrigerator for 30 minutes to make it easier to work. (Not much longer or it will be TOO stiff!)
- Scoop out dough, and roll into a roughly 1.5-inch ball.
- Roll ball in sugar to coat.
- Place on cookie sheet about 2 inches apart.
- Bake 5 minutes, rotate cookie sheet 180 degrees, and bake another 6 minutes or until done.
- Cookies will puff up and crack, but the center will still look runny even though the edges have started to dry. Better to pull them out too early than too late!
- Remove and cool on the cookie sheet until set, at least 5 minutes.
- Swap to a wire rack to continue cooling.
- Eat while deliciously warm and gooey, or store in an air-tight container.
*files for future reference*
http://www.instructables.com/id/Chocolate-White-Chocolate-Chip-Cookies/