Chewy ( Gooey) Chocolate Cookies
(Yyvonne Rupertie, Cooks’s Illustrated)
I like chocolate cookies. I like chocolate chip cookies. But most of the time, these cookies are a bit too crisp for me. I prefer them with a bit of “crunch” on the outside, and some gooey stuff on the inside. In my never ending quest for the perfect chocolate cookie, I discovered this recipe. Done correctly, (which took me a couple of batches) they’re just exactly what I look for in this kind of cookie.
A few pointers:
1) These are better if slightly undercooked than even a minute or two overcooked. If you overcook them they’ll still taste good, but will be more like chocolate snaps than chewy chocolates.
2) Use a standard measure for forming the dough into the drops for the cookie sheet; something like an ice cream scoop is perfect. If the dough drops are different sizes, they will obviously bake at different rates, and that leads to a combination of chewy and snap types from the same batch.
3) After the cookies have been in the oven about 7-8 minutes, start to watch them carefully. You want them to look like the picture accompanying this article: they’ll begin to crack, but still look wet between the cracks. As soon as they get to this stage, remove them from the oven, regardless of how much time has elapsed.
Chewy Chocolate Cookies
1/3 Cup granulated sugar, plus ½ cup for coating
1 ½ Cups unbleached, all-purpose flour
¾ Cup cocoa powder
½ Teaspoon baking soda
¼ Teaspoon plus 1/8 teaspoon table salt
½ Cup dark corn syrup
1 large egg white
1 Teaspoon vanilla extract
12 Tablespoons unsalted butter, softened to room temperature
1/3 Cup packed dark or light brown sugar
4 Ounces bittersweet chocolate, chopped into ½ inch chunks
Adjust oven racks to upper and lower-middle positions and heat oven to 375. Line 2 large (18 X 12) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie pan. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white and vanilla together in small bowl.
In a 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 the bowl with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds. Give dough a final stir with the spatula to make sure there are no pockets of flour hiding out at the bottom. Place the bowl of dough in the refrigerator for about 25-30 minutes (no longer!).
Take your ice cream scoop, scoop out 16 dabs of dough, and then roll each one in your hands until it’s ball shaped. Take each ball of dough and roll it in the granulated sugar until completely coated, then place it on the prepared cookie sheet, spacing them about 2 inches apart. Place the loaded cookie sheets into the oven and start the timer for 10 minutes. At the 5 minute mark, open the oven and turn each sheet around. After turning the sheets, close the oven door and resume timing. At the 7 minute mark, start watching them carefully. As mentioned above, look for the cracks to appear in the surface, and the wetness inside the fissures. When this happens, pull them out and let them cool on the cookie sheets for about 5 minutes. As soon as they have cooled for 5 minutes, use a thin, wide, metal spatula to remove the cookies and transfer them to a wire rack to continue cooling to room temperature. (It’s O.K. for you to take 1 sample, while still warm, drop a dollop of French Vanilla ice cream on it, and do a taste test; just to make sure the cookies are good enough for family consumption.)