A good way to die…

Do you know how I want to die?  By chocolate.

I mean, what better way to die than death by chocolate?!?  Unless, you don’t like chocolate then I guess that wouldn’t be an enjoyable way to die.  Hell, I want to marry and have babies  enjoy eating chocolate.  So, if I had a choice on how I want to die I want it to be by chocolate. 

I’m not trying to be morbid.  I was just thinking about how chocolatey these cookies you are about to witness are and how it reminded me of the saying “Death by Chocolate”.  Don’t worry, no need to check me into the psych ward.  I am perfectly normal, at least that’s what the voices in my head say.  HA!

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Chewy Chocolate Cookies

recipe adapted from: cook's illustrated

Ingredients:

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 teaspoon baking soda
1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 1/2 cups unbleached
1/4 teaspoon table salt plus 1/8 teaspoon table salt
1/2 cup dark corn syrup (see note)
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter , softened (70 degrees)
1/3 cup packed dark brown sugar (about 2 1/2 ounces, see note)
4 ounces bittersweet chocolate , chopped into 1/2-inch pieces (see note)

Directions:

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.

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